For the Steak
For the Asian Slaw
In a bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, and vegetable oil to create the marinade.
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.
Preheat the grill pan or a skillet over MEDIUM-HIGH heat. Remove the steak from the marinade and discard the marinade.
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.
Let the steak rest for 5 minutes before slicing against the grain into thin strips.
Asian Slaw Instructions
In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.
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.
Divide the slaw mixture into 4 servings and top with slices of steak. Garnish with sesame seeds, if desired.
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.
Filed Under:Ultimate Beef Loving Texan