Ingredients

The following ingredients have 4 Servings
  • 1/4 cup rice-wine vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon minced ginger root
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes
  • 2 pounds flank steak
  • 3 tablespoons peanut oil
  • 1 shallot, minced
  • 2 small bird chilies, seeded and minced
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 3/4 teaspoon kosher salt
  • 3 cups very thinly sliced red cabbage
  • 2 carrots, peeled and cut into fine julienne
  • 2 scallions, thinly sliced
  • 1 cup thinly sliced basil leaves

Instruction

  • To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
  • To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
  • When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.