Soy-Glazed Flank Steak with Asian Slaw
Tender flank steak marinated in soy, ginger, and garlic, then seared to medium-rare and sliced thin. Served over crunchy cabbage slaw dressed with sesame oil, rice vinegar, and honey. Quick, balanced, and vibrant with cilantro and sesame seeds.
Ingredients
- flank steak
- soy sauce
- ginger, grated
- garlic, minced
- brown sugar
- vegetable oil
- cabbage, shredded
- carrots, shredded
- cilantro, chopped
- sesame oil
- rice vinegar
- honey
- sesame seeds(optional)
Instructions
- 1
Whisk together soy sauce, grated ginger, minced garlic, brown sugar, and vegetable oil.
- 2
Place steak in a resealable bag or shallow dish and pour marinade over, coating evenly. Seal and refrigerate for at least 30 minutes or up to 2 hours.
- 3
Preheat a grill pan or skillet over medium-high heat.
- 4
Remove steak from marinade and discard marinade. Sear for about 4-5 minutes on each side until internal temperature reaches 135F for medium-rare.
- 5
Rest steak for 5 minutes, then slice against the grain into thin strips.
- 6
In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.
- 7
Whisk together sesame oil, soy sauce, rice vinegar, and honey. Pour over cabbage mixture and toss. Season with salt to taste.
- 8
Divide slaw into 4 servings and top with steak slices. Garnish with sesame seeds.
Tips
Marinate steak between 30 minutes and 2 hours; longer marinating increases tenderness and flavor absorption.
Slice steak against the grain to ensure maximum tenderness.
Meat thermometer ensures accurate doneness; 135F yields medium-rare with a warm red center.
Good to Know
Refrigerate cooked steak and slaw separately in airtight containers for up to 3 days. Reheat steak gently to avoid drying.
Prepare marinade and slaw dressing up to 1 day ahead. Marinate steak up to 2 hours before cooking.
Serve warm with steamed rice or noodles. Offer extra sesame seeds and sriracha on the side.
Common Mistakes
Do not skip the rest period to avoid a tough, stringy texture when slicing.
Do not over-marinate beyond 2 hours to avoid mushy steak from excess acid.
Do not slice with the grain to avoid chewy, tough bites.