Beef Recipes: Grilled Asian Steak with Sweet Ginger Slaw

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It’s been so nice outside – I look for any opportunity to fire up the barbecue and eat on the grass. This simple marinated steak is one of our summer favourites – and delicious thinly sliced and eaten over sweet, gingery slaw. Pick up a bag of pre made coleslaw to streamline things. Happy weekend!

Grilled Asian Steak with Sweet Ginger Slaw
adapted from Bon Appétit, June 2008

1/4 cup soy sauce
1 Tbsp canola oil
2 tsp sesame oil (optional)
1 Tbsp freshly grated ginger, divided
2 garlic cloves, crushed or sliced
1 1 1/2 lb flat iron or flank steak
1/4 cup rice vinegar
1/4 cup sugar
pinch red pepper flakes
4-5 cups thinly sliced cabbage (or half a bag of prepared coleslaw)
a few green onions, chopped

Stir together the soy sauce, canola oil, sesame oil, half the ginger and garlic in a zip-lock bag or bowl; add the steaks and turn to coat. Let them sit for at least half an hour, or refrigerate overnight.

In a small saucepan, whisk together the rice vinegar and sugar and bring to a simmer; add the ginger and red pepper flakes and remove from heat. In a medium bowl, toss together the cabbage and green onions. Drizzle the warm vinegar mixture overtop and toss to coat.

Preheat your grill and grill the steaks to your desired doneness – 4-5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing thinly against the grain and serving atop (or alongside) the slaw. Serves 4.

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