Wednesday, June 9, 2010

Asian Flank Steak with Sweet Slaw

in short......AMAZING !

Living in France the only way that I can get the US version of any cooking magazine is to go to W.H. Smith which luckily is not very far and well I get my fill on my favorite magazines and books. I was looking through my collection the other day and saw that I have every Bon Appétit December/January issue (a result of my trips back to Trinidad, transiting through Houston or New Jersey) with only a sprinkling of random issues. The June 2008 issue with its Cherry Pie remains my favorite cover and is permanently in my magazine box. Something about the blue background and cherry pie just makes me feel very at home.

Well as part of this issue there was the recipe for Asian Flank Steak with Sweet Slaw a dish that I had been eying for several years and never really getting up the nerve to try it. Perhaps it was the cabbage that held me back , not sure but I decided that I was making this dish for Mothers Day !  The dish was a perfect balance of taste and textures, even the hubby was in awe! The marinade for the beef has now become a "go to " for me, simple and packs lots of taste.

That Saturday morning at the market, our favorite fish mongers had the most beautiful Gambas, I had to have them :) The hubby ignored the price and said sounds delicious !  I decided that this would be the perfect finish to my Mother's Day dish.

I had a great day was very much spoiled by my kids and hubby, I made cookies for my kids and some others that live in the building , then on to a dinner with a delicious bottle of wine and cookies and expresso for dessert - a perfect end to a great day.

Grilled Gambas

Grilled Asian Steak with Sweet Slaw

Grilled Asian Flank Steak with Sweet Slaw   Bon Appétit | June 2008

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Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 1 hour

1/4 cup soy sauce
5 tablespoons vegetable oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces) * Living in France this was not accessible but I did use a regular cabbage and was not disappointed*
3/4 cup chopped green onions, divided

Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes (I marinated mine for 2hrs, I thought 30mins was not enough for the cut of meat), turning occasionally.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Grilled Gambas

I did not do much to the gambas, as wanted the taste to come through and not compete with the meat so lightly seasoned with salt, pepper and olive oil and then put it on the grill until cooked. Be careful to not overcook as you loose some of that delicate taste.


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