Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Grilled East-West Steak With Jalapeno Slaw
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The spicy slaw is the show-stopper in this recipe!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Beef
1 1/2 pound flank steak
1/2 cup soy sauce
1/2 cup lager beer
1/4 cup brown sugar
1/4 cup avocado oil, divided use
3 tablespoons sesame seeds
1 tablespoon ground chili powder
1/2 teaspoon coarse ground black pepper
Slaw
1/4 small head cabbage, thinly shredded
1 medium red onion, halved lengthwise and thinly sliced
3 medium jalapenos, thinly sliced
3 tablespoons avocado oil
2 tablespoons rice wine vinegar
2 limes, juice of
1 tablespoon granulated sugar
2 teaspoons prepared wasabi paste
directions
Place flank steak in large resealable bag.
In a small bowl, whisk together soy sauce, beer, brown sugar, 2 tablespoons avocado oil, sesame seeds, chili powder and black pepper. Add this mixture to steak in resealable bag and turn to coat. Let marinate, refrigerated 30 minutes to 4 hours.
While steak marinates, prepare slaw: In a large bowl, toss together cabbage, red onion and jalapeno slices. In a separate small bowl, whisk together avocado oil, rice vinegar, lime juice, sugar, and wasabi paste.
Toss dressing with slaw and season liberally with salt and black pepper. Set aside.
Remove meat from marinade and discard any remaining marinade. Let meat sit at room temperature at least 15 minutes before cooking.
Pre-heat grill and cook steak until desired doneness, about 5-7 minutes per side for medium for a 1-inch thick steak. Remove from heat and rest for 5 minutes before slicing.
Plate jalapeno slaw and top with slices of steak. May also be served taco style in corn tortillas.
Recipe Source: Charlotte Fekete, Fire and Flavor Grilling Company
added by
ievelyn
nutrition data
452 calories, 30 grams fat, 20 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 6, 2012
I actually chose this recipe because I wanted to use the avocado oil I had bought. The marinade was good but a little on the strong side (I typically shy away from marinating a good steak because I like the pure steak flavor best). I did marinate for about 2 hours so I think next time I'd only marinate for 30 minutes. Loved the slaw. If you don't want the heat, cut down on the jalapenos but I thought the amount was good.