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| Description: | Grill with the flavors of Asia. The crunchy texture of water chestnuts and the sweetness of vitamin C-rich Mandarin oranges add to the layers of flavors in this lean, protein dish. | |
| Time: | 40 min (20 min to prepare, 20 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1/2 cup light sesame ginger dressing, divided 2 teaspoon toasted sesame oil, divided 1/4 cup orange juice 1/2 teaspoon red pepper flakes 1 each flank steak (1 1/2 pounds) 1/2 package (16 ounces) coleslaw mix 1 can (8 ounces) sliced water chestnuts, drained 1 can (15 ounces) Mandarin oranges in juice, drained |
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| Directions: | ||
| Mix 1/4 cup dressing, 1 teaspoon sesame oil, orange juice and red pepper flakes in a big, sealable food storage bag. Drop in flank steak, seal and refrigerate for 4 hours or overnight. Fire up your grill to medium-high heat or preheat the broiler. Debag the steak and grill with the lid down or broil 4 inches from the heat for 6 to 8 minutes per side for medium-rare (145ºF on an instant-read thermometer). Let rest on a cutting board for 10 minutes then slice crosswise against the grain into thin slices. Toss coleslaw mix, water chestnuts, remaining 1/4 cup dressing and 1 teaspoon sesame oil in a bowl. Boil the remaining marinade over medium-high heat for 5 minutes, pouring in any juices from the steak. Put the slaw on a big plate or platter and arrange the steak slices over top. Drizzle with the sauce and scatter the oranges around the steak. Extra Credit: Scatter some sliced almonds over the top. |
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| Notes: | ||
| (without almonds): Calories 290; Total fat 11g; Saturated fat 2.5g; Cholesterol 35g; Sodium 390mg; Carbohydrate 23g; Fiber 4g; Protein 26g; Vitamin A 90%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV *Daily Value | ||
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