Grilled Flank Steak With Kimchi-Style Coleslaw

Name: Grilled Flank Steak With Kimchi-Style Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head Napa or Savoy cabbage, about 1 1/2 pounds; Coarse salt; 3 spring onions or 6 large scallions, trimmed and chopped; 3 cloves garlic, minced, or to taste; 1 tablespoon co chu karo or crushed red pepper flakes, or to taste; 1 tablespoon peeled and minced ginger; 3 tablespoons fish sauce or soy sauce; 2 tablespoons rice wine or other vinegar; 1 flank steak, about 1 1/2 pounds; Ground black pepper

Servings: persons

1
Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end.
2
Shred cabbage into thin strips, and separate the strips by hand.
3
Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions.
4
Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
5
Meanwhile, prepare a grill.
6
Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl.
7
Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once.
8
Sprinkle steak with salt and pepper as it cooks.
9
Remove steak from grill, and let it rest.
10
Squeeze as much liquid as you can out of the cabbage, and toss it with dressing.
11
To serve, carve steak.
12
Place a portion of cabbage on a plate, and top with slices of steak.
13
Spoon a little dressing over steak, and serve.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small head Napa or Savoy cabbage, about 1 1/2 pounds, Coarse salt, 3 spring onions or 6 large scallions, trimmed and chopped, 3 cloves garlic, minced, or to taste, and more.

Yes, Grilled Flank Steak With Kimchi-Style Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!