Grilled Flank Steak with Ginger Lime Coleslaw

     Our little lake cabin has been in our family for over 50 years.  Now my sister, brother, and I share, maintain, and try to visit it as much as we can.  It's on a breathtakingly beautiful lake in upper Michigan and there is truly nothing better than being "at the lake".  Over the years we have seen the nearby cottages change hands a few times, but for the most part we have had the same neighbors for quite a while.  The "Dad" of us all is Terry who organizes at least one gathering  each year where everyone pitches in and brings something yummy to share.  Tables are set up right next to the lake, and it's a great opportunity for everyone to catch up.  

Caroline, enjoying a game of Ladders at the lake gathering

     I always love hearing what Terri's and Melanie's kids are doing since they are about the same age as my girls.  This year we were lucky enough to be there when everyone got together.  Ann, Terry's wife, grilled chicken and made great baked calico beans.  Julie and Lyle supplied brats and other delicious sides. Everyone brought terrific dishes but the hit of the night was Sue's Chipotle Cilantro Slaw from Southern Living Magazine.  It was the inspiration for the Ginger Lime Coleslaw in this post.  The spicy heat in the coleslaw goes really well with the flank steak that has been marinated in a healthy mixture (no oil) of pineapple juice, soy sauce, and spices.  Enjoy!

For the Flank Steak

     Ingredients for the Flank Steak Marinade

1/2 cup pineapple juice

2 tablespoons soy sauce

2 cloves minced garlic or 1/2 teaspoon garlic powder

2 tablespoons sliced green onions

1 teaspoon dried ginger or 1 tablespoon fresh grated ginger

Directions:

Combine the ingredients and marinate the flank steak for 10 minutes room temperature or up to 24 hours in the refrigerator.  Grill over medium heat for 5 to 10 minutes per side according to desired doneness.

For Coleslaw:

Ingredients:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup matchstick or shredded carrot

1/4 cup sliced green onions

1/4 cup chopped cilantro

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

1/4 cup lime juice

1 1/2 teaspoons grated fresh ginger

1 teaspoon Sriracha Hot Sauce

1/4 teaspoon salt

Directions

Combine the cabbages, carrots, onions, cilantro, and ginger in a bowl.  Whisk together the mayonnaise, yogurt, lime juice, ginger, hot sauce, and salt. Pour the dressing over the slaw mixture and toss to coat.

 

Marinades for Marina!

     Today Marina and I went to school for a little while.  She put up tons of colorful wall decorations that her ENL kids will love; I spent much of my time deleting useless and obsolete emails. We planned to stay no later than 2:00, but at 12:30 she popped her head and my room and said, "What if we stopped at Cosco on the way home and get berries?" I suggested we just do it right then, so away we went!  As we chatted about what we might find at Cosco, she remarked that a coworker said Cosco and Sam's Club have really good meat. The conversation meandered around to the topic of her trip to Colombia last Christmas Break.  She loved the warm people, the yummy food, and the breathtaking scenery. She was reminiscing about a particularly great flank steak she was served while she was there. I looked at her and squealed, "Let's see if we can find flank steak at Cosco!"  Indeed we did - large ones, two to a package!  Marina's family doesn't eat a lot of meat and she needed some coaching on how to prepare a flank steak - so Marina - this is for you!

Three Marinades for Flank Steak

#1 Hint of Asian Flavors

Mix together:
Juice of one lime (lemon)
1/3 cup soy sauce (I use light soy sauce)
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
2 teaspoons olive oil
1 tablespoon honey ( I usually leave out)
Pinch of hot red pepper flakes
1 tablespoon chopped garlic
1 green onion with green stem, finely sliced (I use several)

#2  No Oil Marinade

2 tablespoons soy sauce
1/2 cup pineapple juice
2 cloves garlic, minced
1 teaspoon ginger
1/2 teaspoon onion powder

#3 My Mother's Marinade (circa 1960 - it makes a ton!)

1 1/2 cups olive oil
1/2 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1 clove garlic, put through a press (minced)
3 tablespoons worcestershire sauce
2 tablespoons dry mustard
2 teaspoons fresh ground pepper
(Her recipe goes on to say "Serve with 1/2 cup melted butter, 2 tablespoons chopped fresh parsley, and 1 teaspoon salt")

Mix up the marinade of your choice.
Place flank steak in dish with sides and spoon marinade over meat.  Let sit at room temperature for 10 minutes or in the refridgerator up to 24 hours.  Grill out side or inside under broiler. About 5 minutes per side. After removing from heat let sit for 5 minutes before cutting into it.