Grilled Asian Flank Steak With Mango Kale Slaw
Grilling recipes are wonderful in the summer because most of the time there is little prep work involved. With some advance planning for marinating, we often toss a marinated flank steak on the barbecue to enjoy. This particular recipe is packed with flavor and I know a handful of our readers out there have been waiting for some healthy meat based entree recipes.
- Mangoes are high in fiber, Vitamin C, Vitamin B6, Vitamin E, Potassium, Copper and Vitamin A.
- Kale is rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes.
- Flank steak is a lean, flavorful, boneless cut of beef.
Grilled Asian Flank Steak With Mango Kale Slaw
Yield: 6 Servings
Prep Time: 15 mins Plus Overnight Marinade
Cook Time: 15 mins
Ingredients:
Marinade
1/4 Cup Rice Wine Vinegar
1/4 Cup Lower Sodium Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Honey
4 Garlic Cloves, Minced
1 Beef Flank Steak (1.5-2 pounds)
For The Slaw
1/2 Head Red Cabbage, Sliced Into Shreds
3 Cups Baby Kale Leaves, Coarsely Chopped
1 Red Bell Pepper, Cored, Seeded and Diced
1 Mango, Peeled and Diced
2 Green Onions, Chopped
1/4 Cup Fresh Cilantro Leaves, Chopped
2 Tablespoons Peanut Butter
2 Tablespoons Soy Sauce
2 Tablespoons Lime Juice
1 Tablespoon Fresh Ginger, Peeled and Grated
1/2 - 1 Tablespoon Siracha
1 Teaspoon Sesame Seeds For Garnish
Directions:
Mix marinade ingredients in a small bowl and pour into a large Ziploc bag or glass baking dish, add flank steak and marinate in the refrigerator overnight or for at least 6 hours.
Preheat the grill to medium-high heat.
Combine the dressing ingredients in a small bowl, whisk to blend and set aside.
Combine salad ingredients in a large bowl and drizzle with the dressing and toss to coat.
Remove the steak from the marinade and discard the leftover liquid and grill the steak, turning once, until it reaches desired doneness (about 6 minutes per side).
Let the steak stand for 5 minutes and cut across the grain into thin slices.
Divide the slaw evenly among plates, drape the steak slices over the slaw, sprinkle with sesame seeds and enjoy!
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