GINGER-MAPLE STEAK WITH NAPA CABBAGE & GRILLED ONIONS

Ginger-Maple Steak with Napa Cabbage & Grilled Onions --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 8 servings

INGREDIENTS

  1. 2 Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
  2. 1/4 teaspoon pepper
  3. 1 large red onion, cut into 1/2-inch thick slices
  4. 4 cups thinly sliced Napa cabbage
Ginger-Maple Marinade & Dressing:
  1. 1/2 cup reduced sodium soy sauce
  2. 1/3 cup pure maple syrup
  3. 1/4 cup lemon juice
  4. 2 tablespoons minced fresh ginger
  5. 1 tablespoon sesame oil
  6. 1-1/2 teaspoons minced fresh garlic
  7. 1-1/2 teaspoons chile-garlic paste

INSTRUCTIONS FOR GINGER-MAPLE STEAK WITH NAPA CABBAGE & GRILLED ONIONS

  1. Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
  2. Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks on grid over medium, ash-covered coals; arrange onion around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill,  11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
  3. Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of remaining dressing. Pass remaining dressing.
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