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Flank Steak and Mango Slaw with Scallion Garlic Oil
KRISBUCHER
Description
Sweet and spicy. Filling and refreshing. Veggies and meat. This flank steak and mango slaw with scallion oil has it all. While there’s a lot to like about grilled flank steak tossed with crispy cabbage, sweet mango and fresh herbs, it’s the scallion garlic oil that turned out to be the real star of the meal. It gives meat and veggies a spicy kick and addictive garlic flavor you won’t soon forget. It’s a condiment you can pour over all sorts of different salads, as well as seafood, pork and chicken. Mango adds a sweet flavor to this slaw that nicely complements the spicy dressing and grilled steak, and in this small quantity is worthy of being a sensible vice but… mango is optional if you’re avoiding fruit with a higher glycemic index. A red bell pepper can add color and a little sweetness instead, if you prefer.
Ingredients
- 1 lb. flank steak (450 g)
- 1/3 cup coconut aminos (or tamari, 80 ml)
- 2 Tbsp. olive oil (sunflower, 30 ml)
- 1/4 cup fresh lime juice (60 ml)
- 4 garlic cloves (finely chopped)
- 1 mango (peeled and sliced into thin strips)
- 2 carrots (grated or very thinly sliced)
- 1 head napa cabbage (thinly sliced/shredded)
- 1/3 cup fresh basil (finely chopped, 80 ml)
- 1/2 cup chopped fresh cilantro (finely, 120 ml)
- garlic oil (Scallion)
- 3 scallions (thinly sliced)
- 2 garlic cloves (thinly sliced)
- 1/2 cup sunflower oil (cold pressed high-oleic/high-stearic, 120 ml)
- 1 Tbsp. red pepper flakes (15 ml)
- 1 tsp. toasted sesame oil
Directions
- Marinate steak at room temperature for 30 minutes in the coconut aminos, oil, lime juice, and garlic cloves. While steak marinates, make the scallion oil. Put the scallions, 2 garlic cloves, sunflower oil and red pepper flakes in a small saucepan over medium heat. Cook, swirling around the oil in pan occasionally, 3 to 5 minutes until the garlic is lightly browned. Take off the heat, add the sesame oil, and let cool. Heat grill to medium-high heat. Grill the steak for about 6 minutes a side. Depending on the thickness of the steak, it might need additional cooking time with the heat on the grill turned down to medium (or if using a charcoal grill, move the meat away from the hottest part of the grill). Let the steak rest for 5 to 10 minutes before thinly slicing. In a large bowl combine the mango, carrot, cabbage, basil and cilantro. Add the strips of steak to the salad bowl. Drizzle in the scallion garlic oil and toss well.
NutritionView More
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| Calories630Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium110mg5% |
| Potassium1210mg35% |
| Protein28g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A140% |
| Vitamin C150% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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