MANDARIN STEAK SALAD
1/2 cup light sesame ginger dressing, divided
2 teaspoons toasted sesame oil, divided
1/4 cup orange juice
1/2 teaspoon red pepper flakes
1 flank steak (1 1/2 pounds)
1/2 bag (16 ounces) coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1 can (15 ounces) Mandarin oranges in juice, drained
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.
Nutritional Information Per Serving:
(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
Pairs Well With
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.