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Sweet and Spicy Flank Steak with Cabbage Salad

By 32 Comments

It’s time to get the grill out, and we’ll start grilling season with a juice flank steak.

There’s a new butcher in town! This butcher has cases full of local chicken, beef and pork. The problem is that his offerings are so expensive, he doesn’t price them in the case. When I asked what the price per pound for a flank steak was I received a five minute lecture about the benefits of eating locally. I finally told him he was preaching to the choir, but that didn’t mean that I had an open checkbook!

After my lesson on eating locally, I purchased this lovely piece of flank steak at a premium price. Needless to say, I won’t be going back to the new butcher.

There was no way I could ruin my expensive purchase, so I marinaded it with a sweet and spicy orange and ginger sauce, then grilled it to perfection. I must admit, the beef was tender, with just the perfect amount of fat to keep it moist.

Back to my quest to find affordable local meat. Happy grilling!

Sweet and Spicy Orange Flank Steak with Cabbage Salad

Sweet and Spicy Orange Flank Steak with Cabbage Salad

Serves 4

Sweet and Spicy Orange Flank Steak with Cabbage Salad
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Ingredients

  • Sauce Ingredients:
  • 1 large orange, zested and juiced
  • 1 tsp Worcestershire sauce
  • 2 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon onion, minced
  • 1 pound flank steak
  • Salad Ingredients:
  • 6 cups cabbage, finely sliced
  • ½ cup chives, finely chopped
  • 1 cup carrot, shredded

Instructions

  1. 1. Combine sauce ingredients in a large bowl. Reserve half for the cabbage salad, and pour the rest into a zip lock bag with the flank steak. Marinade the steak for 4 hours, up to overnight.
  2. 2. Combine cabbage with remaining sauce and refrigerate to blend flavors for one at least one hour, however, you can make this salad the night before and marinade the beef at the same time. This salad is even better the next day.
  3. 3. Grill flank steak over medium heat for 4 - 5 minutes per side until desired doneness, 4 - 5 minutes, dependent on how thick the steak is will be medium to medium rare.
  4. 4. Serve with salad.
http://motherrimmy.com/sweet-and-spicy-orange-flank-steak-with-cabbage-salad/

What’s good for me in this dish?

Grass-fed beef is a bit pricier, but grain-fed cows tend to have more fat. The fat in grain-fed beef isn’t as high in those heart-healthy omega-3 fatty acids that we all want in our diet for their blood pressure lowering, heart attack reducing benefits. Not to mention the fact that grass fed beef doesn’t contain residues of antibiotics used to keep disease away.

Lean beef is also a terrific source of protein. Protein is a fundamental part of every cell in your body. We use it for growth and also to repair our organs, skin, hair, and nails. In addition, protein is involved in the building of our bones, muscles and blood. Pretty important stuff! Just 3 or 4 ounces can provide a person with half a day’s requirement of this macronutrient.

Amount Per Serving
Calories: 242
Total Fat: 5.91g
Cholesterol: 62mg
Sodium: 373mg
Total Carbs: 18.97g
Dietary Fiber: 4.35g
Sugars: 12.26g
Protein: 28.75g

Weight Watchers Points  5

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Sweet and Spicy Orange Flank Steak With Cabbage Salad on Foodista

Reader Interactions

Comments

  2. I love this! I really don’t think people cook with cabbage enough…my mother’s side of the family is Polish and I grew up eating cabbage…thanks for the post! It looks like a must try!

    Reply

  3. As much as we love good food and supporting local purveyors, no one likes to be preached to. I can’t blame you for not wanting to go back. However, it looks as though you may a really flavorful dish with this flank steak. Love the sweet and spicy combination.

    Reply

    • It’s too bad that local butchers aren’t easy to find around here. Especially since we cook for two these days. It doesn’t make sense for us to buy half a beef, so if we want to eat locally raised beef it can be expensive.

      Reply

  4. That’s too funny. Local butchers can be a piece of work, can’t they. It looks like you did that expensive flank steak justice though. Perfectly cooked and a yummy marinade.

    Reply

  6. I love that orange flavour and taste. Love your dish. I’m still quite hopeless in cooking beef. Just the other day, my steak came out too tough. You know it when everyone ate it in total silence…LOL

    Reply

    • Oh, my. I have definitely been in your shoes. We finely bought a meat thermometer and take the meat off a few degrees before the thermometer registers done. That seems to make the difference.

      Reply

  7. Krisiti, this looks and sounds delicious. I love the orange flavors that you have used with the beef. I hope you are having a great day. Blessings…Mary

    Reply

  11. I definitely could have done without the lecture as well. We are thinking of sourcing local meat over the fall and winter as well. Hopefully we can find a good source in NH.

    Jason

    Reply

  14. Kristi…that sweet and savoury marinade is just the perfect balance. I may not use it on steak…however, I’m certainly going to have to try this on chicken or tofu.
    Due to delicate stomach issues…I started using Nappa or Savoy cabbage for the salad…and I honestly started preffering it to the regular cabbage.

    Wonderful adaptable recipes…thanks so much for your dedication to great food ;o)

    Ciao for now,
    Claudia

    Reply

  17. I know what you mean about local butchers, not sure if the name implies to my wallet or the beef … very nice marinade, like everything about it, like orange with pork too

    Reply

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