It's a Keeper: Marinated Flank Steak with Sweet-Hot Slaw

Dude, I really need to work on my photography skills because Rachael Ray's recipe for Marinated Flank Steak with Sweet-Hot Slaw is sooooo much better than my picture of it. This recipe comes from the 30 Minute Meals section of the September 2008 issue of Every Day with Rachael Ray.

What initially drew me to this recipe was the short ingredients list. What will keep me coming back to this recipe is the flavor. As a bonus, it was a piece of cake to prepare, with only a reasonable amount of chopping and slicing. This is perfect for a weeknight break from the old chicken and rice.

Here's the recipe with my comments in brackets:

1/4 cup sugar
1/4 cup rice wine vinegar
One 1-inch piece ginger, sliced
1 clove garlic, crushed
1/4 cup plus 2 tablespoons tamari (dark soy sauce)
2 teaspoons cumin
1 pound napa cabbage, shredded
2 bell peppers in varied colors [I went with red and orange], thinly sliced
1 red jalapeño chile or Thai chile, finely chopped [It was red for me, since there's nothing called a Thai chile in my store]
2 pounds flank steak [I cut the recipe in half and only made one pound of flank steak, but I made the whole recipe for the slaw]
Grill seasoning
2 tablespoons extra-virgin olive oil (EVOO)
Juice of 2 limes

1. In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss.

2. Preheat a grill or grill pan to high. Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes. [It seems like a short amount of time, but 10 minutes really does do it.]

3. Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.

2 comments:

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