Nom Nom Nom Marinate Ahead Asian Lime Steak Cabbage and Carrot Slaw Prep Cook Total 20m 10m 30m 1 lb skirt or flank steak 1⁄2 tablespoon almond butter 1⁄2 tablespoon coconut aminos (or sub soy sauce) 1⁄2 tablespoon sesame oil 1⁄2 tablespoon Sriracha Zest and juice of 1⁄2 lime 2 cloves garlic, minced 1⁄4 teaspoon kosher salt, 1⁄4 teaspoon pepper --------------------------------------------------------------- 1 large carrot, shredded 1⁄2 small head green cabbage, thinly sliced 1⁄4 cup organic mayonnaise 2 tablespoons rice wine vinegar 2 tablespoons raw honey 1⁄4 teaspoon crushed red pepper 1⁄4 teaspoon kosher salt Combine steak, almond butter, coconut aminos, oil, Sriracha, lime zest, lime juice and garlic in a large zip-top plastic bag. Seal and turn to coat. Refrigerate 4 hours or up to overnight. Preheat grill. Remove steak from bag, and sprinkle with salt and pepper. Grill 3 to 5 minutes per side or to desired degree of doneness. Let stand 5 minutes before slicing thinly across the grain. --------------------------------------------------------------- Combine carrots and cabbage in a large bowl. Stir together mayonnaise, vinegar, honey, crushed red pepper and salt in a small bowl. Add mayonnaise mixture to carrot mixture; toss to coat. Chill 30 minutes before serving.
Posted on: Wed, 07 Aug 2013 23:15:16 +0000
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