The Essential New York Times Cookbook: Classic Recipes for a New Century
Marinated Flank Steak with Asian Slaw
Page 552
Cuisine: Asian | Course Type: Main Courses
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Recipe Reviews
Zosia from Toronto, ON
Asian-ish is how this dish is described because, despite some common Asian pantry ingredients used in both the marinade and the salad dressing, their flavours were subtle.
I used sirloin steak since that’s the cut I had, and the meat was juicy and flavourful after marinating 24 hours. The salad was crunchy and bright tasting but would have tasted like most slaws with vinaigrette dressing were it not for the basil, which set it apart from the rest. I used a little less salt and a little more lime juice to make this zingy side dish.
This recipe was very easy to make and came together quickly and we were sorry there were no leftovers…..the meat with the slaw topping would have made a great sandwich filling.
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