Soy-Glazed Flank Steak with Asian Slaw
Soy-Glazed Flank Steak with Asian Slaw, a Chef Inspired beef recipe, ready in 60 minutes, serves 4.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 4
Ingredients: 14
Ingredients
For the Steak
For the Asian Slaw
Optional ingredients
Preparation
Steak Instructions
-
Step 1
In a bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, and vegetable oil to create the marinade.
-
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.
-
Step 3
Preheat the grill pan or a skillet over MEDIUM-HIGH heat. Remove the steak from the marinade and discard the marinade.
-
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.
-
Step 5
Let the steak rest for 5 minutes before slicing against the grain into thin strips.
Asian Slaw Instructions
-
Step 1
In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.
-
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.
-
Step 3
Divide the slaw mixture into 4 servings and top with slices of steak. Garnish with sesame seeds, if desired.
Nutrition Information
Nutrition information per serving: 245 Calories; 115 Calories from fat; 12.9 g Total Fat (3.4 g Saturated Fat; 5.1 g Monounsaturated Fat); 69.1 mg Cholesterol; 107.1 mg Sodium; 5.3 g Total Carbohydrate; 1.2 g Dietary Fiber; 26.1 g Protein; 1.8 mg Iron; 401.3 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 10.3 mg Niacin (NE); 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.7 mg Zinc; 31.7 mcg Selenium; 100.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Riboflavin and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
