Categories: Meals

Ingredients

• For Steak
• 2 pounds skirt steak
• 1/3 cup soy sauce
• 1/4 cup chili sesame oil
• 1 tablespoon mirin
• 3 tablespoons rice vinegar
• 1 lime, juiced
• 3 tablespoons of minced ginger
• 1 tablespoon of minced garlic
• 2 tablespoons brown sugar
• 1 tablespoon siracha
• 1 tablespoon of toasted sesame seeds for garnish
• 1 tablespoon coconut oil
• For Slaw
• 1 head of purple cabbage, shredded
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cucumber diced
• 2 tablespoons soy sauce
• 1 lime, juiced
• 2 tablespoon rice wine vinegar
• 1 tablespoon apple cider vinegar
• 2 tablespoons minced ginger
• 1 teaspoon peanut butter
• 2 teaspoons brown sugar
• 2 tablespoons sesame oil
• 3 tablespoons toasted sesame seeds

Directions

1. For marinade, combine soy sauce, chili sesame oil, mirin, rice vinegar, lime juice, ginger, garlic, brown sugar, and siracha in a non reactive casserole dish and whisk together. Add steak and allow to marinate for 20 to 30 minutes while you prepare slaw. For slaw, mix shredded cabbage, red peppers, yellow peppers, and cucumber in a bowl. In a separate bowl, whisk together soy sauce, lime juice, rice wine vinegar, apple cider vinegar, ginger, peanut butter, brown sugar, sesame oil and sesame seeds. Pour dressing over vegetables and mix well. Allow slaw to cool in fridge while you prepare steak. Heat large skillet over medium high heat. Add 1 tablespoon of coconut oil. Remove skirt steak from marinade and cook for 5-6 minutes on each side for medium. Allow steak to rest for 5 minutes before slicing and serving.

Email to a friend | Print this recipe | Back