Grilled Flank Steak with Asian Coleslaw

Today we went to visit my brother’s family’s church in order to see my niece acolyte during the service.  For those that aren’t Christians (specifically of the Lutheran denomination), acolytes are the kids that light the candles at the altar, and sometimes help with communion.  I hadn’t visited their church in several years, so it was nice to go back.  BUT one of these days, my husband and I have to get to my own church here in the Seattle area!

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Late last week I made a “double duty dinner” from I ❤ Leftovers, a WW-endorsed cookbook, offering “175+ delicious recipes to serve now or later.”  The double duty dinners section of this cookbook feature making double of the ingredients the first night, and saving half for another recipe either the next night, or later that week.  It is a great way to save time in the kitchen, as well as repurposing leftovers!

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On Thursday I made this grilled flank steak with Asian coleslaw, then saved half of the steak and half of the coleslaw (pre-dressing), for the second meal, beef lo mein.  You can either check the blog tomorrow for the lo mein, or simply cut the coleslaw and beef in half on this recipe, to make it a single recipe.

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Despite marinating for about 12 hours, the steak was honestly a bit dry.  Granted, I broiled it instead of grilling it, which could be the culprit.  It’s really coming to my attention that broiling is a huge moisture suck.  I think from now on, if I am not grilling a recipe (well, at least a thin Asian steak recipe), I’ll pan-sear it instead.  The coleslaw, though, was yummy, which featured the San-J Asian sesame dressing that I raved about the other week.  Seriously, if you haven’t bought it yet, what is wrong with you??  Also, for all you fad-diet fiends (or, if you have a legit food allergy, which some people I’m close to do), it’s gluten-free!  Also again, for those WW fans, it’s only 2 points per serving! =D =D

WW points per serving (4 slices steak + 1/5cu coleslaw): 5

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Grilled Flank Steak with Asian Sesame Dressing

Serves 4 (plus leftovers)

Ingredients:
-1/2cu reduced-fat Asian sesame dressing
-2 garlic cloves, minced
-1tbsp grated peeled fresh ginger
-1 (2lb) lean flank steak, trimmed
-8cu thinly sliced Napa cabbage (about 1.5lbs)
-1 (10oz) bag shredded carrots
-1 small red onion, thinly sliced
-6 scallions, thinly sliced
**to save time and money, buy 1.5lbs of coleslaw mix instead of the cabbage and carrots separately**

Directions:
-Stir together dressing, garlic and ginger in a small bowl. Transfer 3tbsp to a Ziplock bag, add steak, seal, and then mix around in order to fully coat. Marinate in the fridge for 2-24 hours.
-Combine cabbage, carrots, onion, and scallion in a large bowl (I had to use a VERY LARGE BOWL) and mix well. Transfer half of the cabbage mixture (about 6 cups) to a large Ziplock bag and refrigerate for up to 4 days (see tomorrow’s blog for the beef lo mein recipe!). Add the remaining dressing from the first step and toss to coat. Cover and refrigerate until ready to use.
-Spray grill rack (or broil pan) with nonstick spray and prepare medium-hot fire. Grill steak until 145 degrees, about 8-9 minutes per side. Transfer to a cutting board, loosely cover with foil, and let stand for about 5 minutes.
-Cut steak crosswise in half. Wrap and refrigerate half in the fridge, to save for the beef lo mein. Cut the remaining steak across the grain into about 16 slices. Serve alongside the coleslaw (we also served with brown rice, which increased the WW point value by 4).

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