grilled flank steak with asian slaw & soy syrup

April 10, 2020

“As the weather warms up, this recipe is a great one dining a la Fresca. The hot/cold contrast keeps the palate excited and the acidity is always a great compliment to red meat.” -Chef Ant

Are you interested in learning how to cook while you’re stuck at home? You’ve come to the right place!

Today, Chef Ant is sharing his recipe for grilled flank steak with Asian slaw & soy syrup.

What you’ll need:

Serves ~4

4 8oz pieces of flank steak
1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
1 teaspoon red pepper flakes
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

Soy syrup:

2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced

Instructions:

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter.
In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.