Marinated Flank Steak With Asian Slaw

By Molly O’Neill

Published August 21, 1999

Total Time
30 minutes, plus up to 36 hours' refrigeration
Rating
4(158)
Comments
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Featured in: Food; Slaw and Order

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Ingredients

Yield:4 servings

FOR THE FLANK STEAK

  • ¼ cup rice-wine vinegar

  • ¼ cup soy sauce

  • 1 tablespoon minced ginger root

  • 1 tablespoon sesame oil

  • 1 tablespoon brown sugar

  • ½ teaspoon red pepper flakes

  • 2 pounds flank steak

FOR THE SLAW

  • 3 tablespoons peanut oil

  • 1 shallot, minced

  • 2 small bird chilies, seeded and minced

  • 1 tablespoon lime juice

  • 1 teaspoon sesame oil

  • ¾ teaspoon kosher salt

  • 3 cups very thinly sliced red cabbage

  • 2 carrots, peeled and cut into fine julienne

  • 2 scallions, thinly sliced

  • 1 cup thinly sliced basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 154 milligrams cholesterol; 580 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 10 grams saturated fat; 34 grams fat; 3 grams fiber; 1042 milligrams sodium; 52 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.

  2. Step 2

    To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.

  3. Step 3

    When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

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Ratings

4 out of 5
158 user ratings
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Comments

AMP

I added a heaping teaspoon of Chinese Five Spice and marinaded for almost 24 hours. Best flank steak I’ve ever had.

George McCoy

Broiled the steak rather than grilled it. The beef and the slaw were a huge hit. I especially like being able to do much of the prep work ahead for the marinade.

Patricia

Made the marinated flank steak part and it was delicious. Marinade is full of flavour and not overpowering. Broiled in oven, which worked well.

Julie

Slaw: also added half julienned red pepper and some cilantro. Needed a little sweetness so added a splash of seasoned rice vinegar. Has a serrano from garden so used this This would be good with julienned snow peas added and. May e some crushed peanuts

Julia

I made the slaw mostly as is but added soy sauce (as suggested by others) and gochugaru flakes because I didn't have the chili peppers on hand. It was delicious!

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