Grilled Flank Steak With Kimchi Style Coleslaw Recipes

Steps:

• Make the South Beach Sauce: Whisk the barbecue sauce, mayonnaise and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
• Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250 degrees F).
• Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more.
• Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to the cooler side of the grill, over the drip pan, cored-side up. Cover the grill and cook until the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding more wood chips halfway through and more charcoal as needed.
• Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the sliced cabbage and garlic mixture from the cavity to a large bowl.
• Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
• Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce.

Steps:

• Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
• Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. 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. Sprinkle steak with salt and pepper as it cooks.
• Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

Steps:

• In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender-about 1 1/2 to 2 hours, depending on thickness.
• Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.

Steps:

• To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
• To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
• When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

Steps:

• Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
• Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
• Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
• Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.