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1
In a small tureen, mix all of the dry ingredients to make the rub for the steak.
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2
Rub both sides of the steak generously and wrap it tightly in saran wrap.
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3
Put the steak back in the refridgerator to marinate for no less than 20 minutes.
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4
In a frying pan, put in your edamame, frozen corn, chopped red bell pepper, chopped onion, 2 of the minced garlic cloves, the sesame oil, 2 tbsp olive oil, the chili sauce and the soy sauce.
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5
When the steak is done marinating pull it out and set it to the side.
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6
In another large frying pan on medium, add the remaining olive oil and garlic clove.
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7
Saute the clove until brown in color and then put the steak in the pan and sear as appropriate to your liking.
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8
I tend to like my steak medium well so I do 7 minutes per side.
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9
Flip the steak half way done and then move to a cutting board to rest for 2 minutes before slicing.
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10
Always slice long strips of the steak at an angle.
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11
While the steak is cooking, turn on the frying pan with the slaw mixture in it to medium and saute for around 10 minutes.
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12
When it is done, pour it onto a platter.
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13
Place the steak strips on top of the slaw in your serving platter and it is ready to serve!
