Marinated Flank Steak with Sweet-Hot Slaw

This Asian marinade works really well with flank or skirt steak.  Add this one to your grilling collection.


  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • One 1-inch piece ginger, sliced
  • 1 clove garlic, crushed
  • 1/4 cup plus 2 tablespoons Tamari (dark soy sauce)
  • 2 teaspoons cumin
  • 1 pound napa cabbage, shredded
  • 2 bell peppers in varied colors, thinly sliced
  • 1 red jalapeño chile or Thai chile, finely chopped
  • 2 pounds flank steak
  • Grill seasoning
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Juice of 2 limes


In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss.

Pre-heat a grill or grill pan to high.

Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup Tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes.

Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.

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