For beef:
For slaw:
- 1 1-1/2 lb flank steak
- 1/2 cup soy sauce
- 1/2 cup lager beer
- 1/4cup brown sugar
- 1/4 cup Olivado Avocado Oil; divided use
- 3 tablespoons sesame seeds
- 1 tablespoon ground chili powder
- 1/2 teaspoon coarse ground black pepper
For slaw:
- 1/4 small head cabbage, thinly shredded, about 2-1/2 cups
- 1 medium red onion, halved lengthwise and thinly sliced
- 3 medium jalapeños, thinly sliced
- 3 tablespoons Olivado Avocado Oil
- 2 tablespoons rice wine vinegar
- Juice of 2 limes, about 1/4 cup
- 1 tablespoon granulated sugar
- 2 teaspoons prepared wasabi paste
Preparation
Place flank steak in large resealable bag. In a small bowl, whisk together soy sauce, beer, brown sugar, 2 tablespoons avocado oil, sesame seeds, chili powder and black pepper. Add this mixture to steak in reseable bag and turn to coat. Let marinate, refrigerated 30 minutes to 4 hours.
While steak marinates, prepare slaw. In a large bowl, toss together cabbage, red onion and jalapeno slices. In a separate small bowl, wisk together avocado oil, rice vinegar, lime juice, sugar, and wasabi paste. Toss dressing with slaw and season liberally with salt and black pepper. Set aside.
Remove meat from marinade and discard any remaining marinade. Let meat sit at room temperature at least 15 minutes before cooking. Pre-heat grill and cook steak until desired doneness, about 5-7 minutes per side for medium for a 1-inch thick steak. Remove from heat and rest for 5 minutes before slicing.
Plate jalapeno slaw and top with slices of steak.
May also be served taco style in corn tortillas.
