Flank Steak with Peanut Slaw
By America's Test KitchenPublished on August 11, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
5 tablespoons peanut oil ¼ cup chopped fresh cilantro 2 tablespoons crunchy peanut butter 4 teaspoons packed brown sugar 1 tablespoon soy sauce 2 teaspoons grated fresh ginger 1 teaspoon grated lime zest plus ¼ cup juice (2 limes)1 (14-ounce) bag coleslaw mix Salt and pepper 1 (2-pound) flank steak, trimmed
Instructions
- Whisk 1/4 cup oil, cilantro, peanut butter, sugar, soy sauce, ginger, and lime zest and juice together in large bowl until emulsified. Set aside 1/4 cup dressing. Toss coleslaw mix with remaining 1/2 cup dressing to coat. Season with salt to taste; set aside.
- Cut steak lengthwise with grain into 3 equal pieces. Pat pieces dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Combine 1/4 cup water with reserved dressing in now-empty skillet and simmer over medium-low heat until thickened slightly, about 2 minutes, scraping up any browned bits. Slice steaks thin on bias against grain and drizzle with sauce. Serve with slaw.
Time
30 minutesYield
Serves 4Ingredients
5 tablespoons peanut oil
¼ cup chopped fresh cilantro
2 tablespoons crunchy peanut butter
4 teaspoons packed brown sugar
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 teaspoon grated lime zest plus ¼ cup juice (2 limes)
1 (14-ounce) bag coleslaw mix
Salt and pepper
1 (2-pound) flank steak, trimmed
Ingredients
5 tablespoons peanut oil
¼ cup chopped fresh cilantro
2 tablespoons crunchy peanut butter
4 teaspoons packed brown sugar
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 teaspoon grated lime zest plus ¼ cup juice (2 limes)
1 (14-ounce) bag coleslaw mix
Salt and pepper
1 (2-pound) flank steak, trimmed
Ingredients
5 tablespoons peanut oil
¼ cup chopped fresh cilantro
2 tablespoons crunchy peanut butter
4 teaspoons packed brown sugar
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 teaspoon grated lime zest plus ¼ cup juice (2 limes)
1 (14-ounce) bag coleslaw mix
Salt and pepper
1 (2-pound) flank steak, trimmed
Why This Recipe Works
We reserve a portion of the slaw’s peanut dressing and reduce it to make an intense sauce for the steak.
Instructions
- Whisk 1/4 cup oil, cilantro, peanut butter, sugar, soy sauce, ginger, and lime zest and juice together in large bowl until emulsified. Set aside 1/4 cup dressing. Toss coleslaw mix with remaining 1/2 cup dressing to coat. Season with salt to taste; set aside.
- Cut steak lengthwise with grain into 3 equal pieces. Pat pieces dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Combine 1/4 cup water with reserved dressing in now-empty skillet and simmer over medium-low heat until thickened slightly, about 2 minutes, scraping up any browned bits. Slice steaks thin on bias against grain and drizzle with sauce. Serve with slaw.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments