Soy Ginger Bistro Steak and Asian Slaw

Soy Ginger Bistro Steak and Asian Slaw

Tweaked from The Grilling Book from Bon Appetit.

1/4 cup reduced sodium soy sauce

5 Tbsp canola oil

5 tsp minced peeled ginger, divided

1 garlic clove, minced

2 bistro steaks or 1 pound flank steak

3 Tbsp seasoned rice vinegar

2 red jalapeños or 2 Thai chilis, sliced into rounds

5 cups thinly sliced Napa cabbage or traditional cabbage

1 carrot thin julienne

1/2 cup chopped scallions, divided

Kosher salt and pepper

Chiffonade basil (optional)

Rice or vermicelli (optional)

Mix soy sauce, oil, 3 tsp ginger and garlic in a resealable bag. Add steak and, turn to coat. Let stand at room temperature for 30 minutes OR return to refrigerator for several hours. I prefer to start the marinate in the morning for the evening’s dinner.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from the heat and jalapeños and 2 tsp ginger. Season with salt and pepper. Chill in the refrigerator or freezer if you are planning on serving soon.

Mix the cabbage, carrot and scallions in a medium bowel and toss with vinegar mixture. Season with additional salt and pepper as needed. Let sit while grilling steak.

Grills steak to desired doneness over medium-high heat. For a flank steak, approximately 5-6 per side. Let rest for 10 minutes.

When ready to eat, thinly slice steak against the grain.

Serve with the slices of steak over rice or vermicelli, if desired. Sprinkle over additional scallions and chiffonade basil.