Name: Flank Steak with Peanut Slaw
Total time: 30 min
Yield: Serves 4
Ingredients: 5 tablespoons peanut oil; 1/4 cup chopped fresh cilantro; 2 tablespoons crunchy peanut butter; 4 teaspoons packed brown sugar; 1 tablespoon soy sauce; 2 teaspoons grated fresh ginger; 1 teaspoon grated lime zest plus 1/4 cup juice (2 limes); 1 (14-ounce) bag coleslaw mix; Salt and pepper; 1 (2-pound) flank steak, trimmed

Why This Recipe Works

We reserve a portion of the slaw’s peanut dressing and reduce it to make an intense sauce for the steak.

Instructions

Whisk 1/4 cup oil, cilantro, peanut butter, sugar, soy sauce, ginger, and lime zest and juice together in large bowl until emulsified. Set aside 1/4 cup dressing. Toss coleslaw mix with remaining 1/2 cup dressing to coat. Season with salt to taste; set aside.

Cut steak lengthwise with grain into 3 equal pieces. Pat pieces dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 5 minutes.

Combine 1/4 cup water with reserved dressing in now-empty skillet and simmer over medium-low heat until thickened slightly, about 2 minutes, scraping up any browned bits. Slice steaks thin on bias against grain and drizzle with sauce. Serve with slaw.