Sunday, January 15, 2012

Sesame Garlic Ginger Steaks with Broccoli Cabbage Slaw

This is a delicious way to prepare inexpensive meat.  I used Tri Tip Steaks and marinated them for 2 hours to allow the steaks to absorb all of the wonderful Asian flavors.  In the summer I would certainly throw them on the grill, but preparing them in winter isn't difficult either:  Pan seared and then thrown in a hot oven to finish baking.  Paired with a light crisp seasonal slaw, another Paleo meal is served.

Broccoli Cabbage Slaw recipe adapted from "Make It Paleo" by Bill Staley & Hayley Mason

Sesame Garlic Ginger Steak Ingredients:
1 package tri tip steaks
1tbs fresh minced ginger
2 cloves garlic, minced
2tbs gluten free soy sauce
2tbs white wine vinegar
2tbs toasted sesame oil

Broccoli Cabbage Slaw Ingredients:
2tbs gluten free soy sauce
2tbs toasted sesame oil
3tbs white wine vinegar
1 garlic clove, minced
1tbs fresh ginger, minced
1/2 head red cabbage, shredded
1 broccoli crown (4-6c), chopped in a food processor
4 green onions, thinly sliced
toasted chopped almonds, for serving (optional)

1. Place your tri tips in a large ziploc freezer bag.  Mix together the garlic, ginger, soy sauce, vinegar and sesame oil.  Pour into the bag and spread well with your hands.  Marinate at room temperature for 2 hours.
2. Meanwhile, make your slaw.  Mix the first 5 ingredients in a bowl.  Set aside.
3. In a large bowl, toss broccoli, cabbage and onions.  Pour the dressing over the slaw.  Toss well.  Place in the refrigerator until the steaks are done to blend the flavors.
4. Preheat your oven to 500F.  Heat a grill pan to high heat with some oil.  Place the steaks on the pan and cook on high until seared on one side (if your meat releases a lot of water, pour it out otherwise you will have steamed meat).  Flip and cook on the other side until seared.  Depending how you like your steaks, they may be done at this point.  If you like yours a little more cooked, place them all on a baking sheet and bake 5 minutes or until desired doneness (this made mine medium for the large steaks and medium well for the small).
5. Let rest 5 minutes.  Then slice your steaks and serve them alongside the slaw.  Top with almonds if desired.

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