Ginger-Maple Steak with Napa Cabbage & Grilled Onions
- 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)
- 1/4 teaspoon pepper
- 1 large red onion, cut into 1/2-inch thick slices
- 4 cups thinly sliced Napa cabbage
- Ginger-Maple Marinade & Dressing:1/2 cup reduced sodium soy sauce
- 1/3 cup pure maple syrup
- 1/4 cup lemon juice
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil
- 1-1/2 teaspoons minced fresh garlic
- 1-1/2 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 in center of grid over medium, ash-covered coals; arrange onion around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium 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's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally.
Cook's Tip: Two beef shoulder petite tender roasts (8 to 12 ounces each) or 2 beef shoulder center steaks (ranch), cut 1 inch thick (about 8 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium rare to medium doneness, turning occasionally. Grill shoulder center 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.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.