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.
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.
- 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