Ginger-Maple Steak with Napa Cabbage & Grilled Onions
Total Recipe Time: 40 to 45 minutesMarinade Time: 15 minutes to 2 hours
Makes 8 servings
Ingredients2 Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)1/4 teaspoon pepper1 large red onion, cut into 1/2-inch thick slices4 cups thinly sliced Napa cabbageGinger-Maple Marinade & Dressing:1/2 cup reduced sodium soy sauce1/3 cup pure maple syrup1/4 cup lemon juice2 tablespoons minced fresh ginger1 tablespoon sesame oil1-1/2 teaspoons minced fresh garlic1-1/2 teaspoons chile-garlic paste
- 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.
- 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.
- 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.
Cook'sTipTwo beef Petite Tender Roasts (8 to 12 ounces each) or 2 Ranch Steaks, cut 1 inch thick (about 8 ounces each) may be substituted for Strip Steaks. Grill Petite Tender Roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, 14 to 19 minutes) for medium rare to medium doneness, turning occasionally. Grill Ranch Steaks, covered, over medium, ash-covered coals 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally.Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutrition information per serving: 166 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 35 mg cholesterol; 501 mg sodium; 11 g carbohydrate; 0.8 g fiber; 17 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 0.9 mcg vitamin B12; 1.2 mg iron; 18.2 mcg selenium; 3.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12.
© Cattlemen's Beef Board and American National CattleWomen, Inc.