Soy-Glazed Flank Steak with Asian Slaw

Ingredients

For the Steak

• 1lb. Flank Steak
• 1/4 cup soy sauce
• 1 Tbsp. grated ginger
• 2 cloves garlic, minced
• 2 Tbsp. brown sugar
• 1 Tbsp. vegetable oil

For the Asian Slaw

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup cilantro, chopped
• 2 Tbsp. sesame oil
• 1 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 tsp. honey

Optional ingredients

• Sesame seeds for garnish

Preparation

Steak Instructions

1. Step 1

   In a bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, and vegetable oil to create the marinade.

2. Step 2

   Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag and marinate in the refrigerator for at least 30 minutes or up to 2 hours.

3. Step 3

   Preheat the grill pan or a skillet over MEDIUM-HIGH heat. Remove the steak from the marinade and discard the marinade.

4. Step 4

   Sear the steak for about 4-5 minutes on each side or until it reaches 135℉ internal temperature with a meat thermometer for medium-rare doneness.

5. Step 5

   Let the steak rest for 5 minutes before slicing against the grain into thin strips.

Asian Slaw Instructions

1. Step 1

   In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.

2. Step 2

   In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to create the dressing. Pour the dressing over the cabbage mixture and toss to combine. Salt to taste.

3. Step 3

   Divide the slaw mixture into 4 servings and top with slices of steak. Garnish with sesame seeds, if desired.