Sweet and Spicy Orange Flank Steak With Cabbage Salad
By: Kristi Rimkus
Published: Monday, August 16, 2010 - 6:50am

Ingredients




Sauce Ingredients:
1 large orange, zested and juiced
1 teaspoon Worcestershire sauce
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon onion, minced
1 pound flank steak
Salad Ingredients:
6 cups cabbage, finely sliced
1/2 cup chives, finely chopped
1 cup carrot, shredded

Preparation

1 Combine sauce ingredients in a large bowl. Reserve half for the cabbage salad, and pour the rest into a zip lock bag with the flank steak. Marinade the steak for 4 hours, up to overnight. 2 Combine cabbage with remaining sauce and refrigerate to blend flavors for one at least one hour, however, you can make this salad the night before and marinade the chicken at the same time. This salad is even better the next day. 3 Grill flank steak over medium heat for 4 – 5 minutes per side until desired doneness, 4 – 5 minutes, dependent on how thick the steak is will be medium to medium rare. 4 Serve with salad.

About


Tender flank steak marinaded in a sweet and spicy Asian marinade and grilled to perfection.

Comments:
Niel

"you can make this salad the night before and marinade the chicken at the same time. This salad is even better the next day." - no chicken shows in the ingredient list. Is this a recipe for chicken or beef, please?
Kristi Rimkus

Hi Niel - sorry for the typo. We eat a lot of chicken, so it's automatic. I've corrected the error. The recipe should read beef - technically flank steak.