Now, it could have been the appetite I worked up at the gym, intensified by then not nibbling at all between the time I got home and managed to get dinner on the table. (Which was, to be honest, only about 20 minutes.) But this was really good. And easy. A bag of slaw would have streamlined it even further, but at this moment we have no fewer than 4 full-sized cabbages hogging a good quarter of our fridge space, begging to be used. This week’s theme just may be slaw. (More possibilities than colcannon.)
This particular slaw is sweet and gingery, with no oil. (You could add some, if you like.) The original requested red jalapenos, which I don’t expect many to have on hand (nor make a special trip for), and because the comments unanimously reported it to be too hot, I, being of wimpy palate, demoted the jalapenos to a pinch of dried red pepper flakes. Easy, sufficient, and it made removing my contacts later this evening that much less painful.
This is a keeper. If I was the sort to plan a dinner rotation, with pork chops on Mondays and chicken on Thursdays and pizza on Fridays, this might just snag the Tuesday spot.
Grilled Asian Steak with Sweet Ginger Slaw
adapted from Bon Appétit, June 2008
1/4 cup soy sauce
1 Tbsp canola oil
2 tsp sesame oil (optional)
1 Tbsp freshly grated ginger, divided
2 garlic cloves, crushed or sliced
1 1 1/2 lb flat iron or flank steak
1/4 cup rice vinegar
1/4 cup sugar
pinch red pepper flakes
4-5 cups thinly sliced cabbage (or half a bag of prepared coleslaw)
a few green onions, chopped
Stir together the soy sauce, canola oil, sesame oil, half the ginger and garlic in a zip-lock bag or bowl; add the steaks and turn to coat. Let them sit for at least half an hour, or refrigerate overnight.
In a small saucepan, whisk together the rice vinegar and sugar and bring to a simmer; add the ginger and red pepper flakes and remove from heat. In a medium bowl, toss together the cabbage and green onions. Drizzle the warm vinegar mixture overtop and toss to coat.
Preheat your grill and grill the steaks to your desired doneness – 4-5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing thinly against the grain and serving atop (or alongside) the slaw. Serves 4.