Soy-Glazed Flank Steak with Asian Slaw
Tangy soy- and ginger-marinated Flank Steak is seared to juicy medium-rare, thinly sliced and piled over a crisp sesame-ginger slaw. Ready in an hour for a fresh, Asian-inspired weeknight supper.
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.
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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.
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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.
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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.
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Step 3
Divide the slaw mixture into 4 servings and top with slices of steak. Garnish with sesame seeds, if desired.
Nutrition Information
245 Calories
3.4g SAT FAT
26g PROTEIN
1.8 mg IRON
4.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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