Flank steak, korean style with snow pea slaw

I am a big fan of Korean & Japanese style cooking So for this meal I tried to incorporate both for a big burst of flavors.

A tasty flank steak served on a bed of rice and a snow pea slaw to accompany.

For the steak you will need:

1pound flank steak, trimmed of fat

5 tablespoons of low sodium soy sauce

2 1/2 tablespoons of light brown sugar

1/4 cup chopped green onions

3 cloves garlic, pressed (releases most flavor)

2 tablespoons of toasted or regular sesame seeds

2 tablespoons of sesame oil

1/2 teaspoon fresh cracked pepper

Directions:

Whisk all ingredients in a shallow dish. 

Add beef, coat well on both sides. Squish them all in together and cover. Refrigerate overnight. Of course the longer you marinate the more flavor but 1 hour should be fine. 

Pre-heat on high a lightly oiled outdoor grill, indoor grill or even skillet would work.

Cook beef until lightly charred on both sides 1 to 2 minutes or until cooked through.

Dressing ingredients:
3 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 teaspoon low sodium soy sauce
1/2 teaspoon sugar
1 tablespoon grated onion
To assemble mix all ingredients in a small bowl except oil. Gradually add the oil and mix well. Refrigerate until salad assembly.

For the salad you will need:

2 1/2 ounces of snow peas
1/2 pound shredded cabbage
2/3 carrot, shredded
1/3 green bell pepper, thinly sliced
1 green onion, chopped

Directions :
Blanch snow peas for 15 seconds. Transfer to a bowl of cold water, drain and slice thinly
In a large bowl combine all the ingredients, toss and serve chilled with dressing.
ENJOY!