This fresh minty Napa cabbage slaw is topped with chili and garlic marinated flank steak. I cooked the beef under the broiler, and I have ten tips on how to broil steak for perfect results.
Without our winter CSA or cookbook recipe development dictating what we’re eating this year, I have been feeling totally uninspired..
So I grabbed my shopping bags and went to the store with zero idea of what I wanted. I ended up just cruising around the produce department putting everything into my cart that looked good and fresh and had a “locally grown” sign on it. I still had no plan. I ended up getting a pile of local sweet potatoes, Mutsu apples from southern Vermont, Napa cabbage and chioggia beets, still unsure what to make. I also piled in all different citrus’ since its in season right now and soooo good. Then I saw the most beautiful bunch of fresh mint and a calming breeze of ideas started to formulate.
Next I hit the bulk bins for all the nuts on the planet.
Then over to the meat counter for something inspiring there too. I ended up buying this beautiful grass-fed flank steak. I guess I didnt really think it through because when it comes to flank steak, I only ever grill it. But here in Vermont it has been in the twenties and I have no intention of grilling any time soon.
When I got home with all these ingredients I really didn’t know what to do with it. The idea of making Napa slaw with mint and peanuts seemed like a yummy plan. And I knew I wanted to marinate that beautiful locally-raised steak. But once it was marinated, how would I cook the beef?
The idea of broiling the steak occurred to me but I quickly dismissed it. Confession: I’m terrified of broiling. I have totally trashed some perfectly innocent meals under a broiler.
Broiling causes a cascade of cooking paranoia in my brain. What’s happening in there behind the closed doors? And whats the deal with leaving the door cracked? Why is that a thing? Why isn’t the meat brown, but it is overcooked? Are you supposed to flip what ever it is you’re cooking? What is the deal with the broiler pans? Where should I position the rack in the first place?
I was afraid of risking it with this dear cut of meat. I wasn’t cheap! So I decided to get to the bottom of the broiling situation and figure out how to broil steak correctly. Turns out I have been doing more than one thing wrong.
Ten Tips for Broiling Steak
- First, position the oven rack according to what you’re cooking. For melting cheese, position the rack in the upper third, but not in the top position. For browning meat, move the rack so that the meat is just below the heat. Account for hight of the broiler pan.
- I know some people say you don’t need to preheat a broiler, but I think this is untrue. I think it is important to give the oven time to warm up to get consistent and predictable results.
- Get rid of extra moisture on the meat before you broil so that it doesn’t steam and you can get good browning of the meat. Read more about moisture and browning here. You can get rid of the moisture by draining the meat well then patting dry with paper towels.
- Use a two level broiler pan to keep the meat out of the juice and avoid over cooking. This will encourage browning as opposed to stewing. These pans often come with the oven. To make clean up easier, layer foil in the bottom layer then place the upper layer with holes in it on top. Coat that with cooking spray or brush with a fine layer of oil so the meat will not stick.
- Many modern ovens do not require you to leave the door ajar because they have fans and venting that prevents the build up of too much steam or heat. Definitely check your user manual to see if that is necessary! If you have a fume hood blast it while broiling since it will make a lot of smoke.
- If your broiler has one central element, you will need to rotate the food so it will cook evenly. That means taking the pan and turning it around in the oven. Think of this sort of like a quarter turn on the grill. If your pan wont fit both ways, just rotate the steak with tongs.
- You will also need to flip the meat over. Again this will ensure even cooking.
- It cooks a lot faster than I think. Because it is harder to control the moisture than with grilling you may not get as much browning as you are expecting, so relying on the look of the meat will not be a good indicator of doneness.
- Use an insta-read thermometer to check for doneness, or if you are an experienced cook you can always do the poke test.
- You absolutely must rest the meat. Ten minutes is ideal, especially for grass fed beef.
Don’t miss this Ultimate Guide to Cabbage!
Broiled chili marinated grass-fed flank steak with Sriracha, garlic marinade over minty napa slaw. A gluten-free and low-carb dinner salad.
- ½ cup tamari
- 2 tablespoons white vinegar
- 3 cloves garlic minced
- 1 tablespoon sriracha or Sambal Olek
- 1 grass-fed flank steak trimmed of fat (1.5 or 1.75 pounds)
- 1 head Napa Cabbage, finely sliced (10 to 12 cups)
- ½ cup shredded carrots
- ½ cup chopped mint
- ¼ cup chopped peanuts
- ¼ cup chopped red onion or scallions
- 3 tablespoons lime juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons pure maple syrup, dark or amber
- 2 teaspoons toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Combine tamari, white vinegar, garlic, sambal olek in a large re-sealable bag. Add steak, press extra air out, and seal bag. Coat steak in the marinade and refrigerate for 12 to 20 hours.
- Arrange oven rack in upper third of the oven. Preheat broiler. Coat a broiler pan with cooking spray.
- Drain steak, pat dry with paper towels and discard marinade. Place steak on the broiler pan and broil just below the heat for 3 minutes. Turn pan 180 degrees and continue cooking until the meat starts to char in areas. Flip meat over and cook under the heat, rotating once for an additional 4 to 6 minutes. Let meat rest at least 5 minutes before slicing against the grain.
- Combine cabbage, carrots, mint, peanuts and onion in a large bowl. Combine lime juice, olive oil, maple syrup, sesame oil, salt and white pepper in a jar. Seal and shake jar. Pour over the slaw and toss to combine.
- Serve the slaw topped with the steak.
- Serving Size: 4 ounces steak 1 1/2 cup slaw
- Calories: 434
- Sugar: 7 g
- Sodium: 741 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 40 g
YOU MAY ALSO LIKE: