Flank Steak with Asian Slaw
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 bottle sesame-ginger vinaigrette
1 tbsp. minced garlic
1 1/2 lb. flank steak
1/2 head Napa cabbage
1 medium red bell pepper
4 oz. snow peas
1 1/2 c. bagged shredded carrots
1/2 c. thinly sliced scallions
3 tbsp. cider vinegar
Garnish: toasted sesame seeds
Instructions
Mix 1 ⁄2 cup vinaigrette and the garlic in a gallon-size ziptop bag. Add steak, seal bag and turn to coat steak. Refrigerate 1 hour, or overnight.
Heat outdoor grill.
Meanwhile, put remaining ingredients in a bowl. Add remaining 1 ⁄2 cup vinaigrette and toss to mix and coat.
Remove steak from bag; place on grill (discard bag with marinade). Grill, turning once, 12 to 14 minutes for medium-rare. Remove to a cutting board; let rest 5 minutes before slicing across the grain. Garnish salad with sesame seeds; serve with the steak.
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