Redskins-Steelers Tailgating Recipe: Flank Steak with Spicy Sweet Coleslaw

10.26.2012 / Blog Posts Recipes

Sam Malone McCormack, Dinner Matters

This week’s game takes us to Pittsburgh – and who can’t help but think about a delicious Primanti Brothers Sandwich! For those who have not had the scrumptious pleasure – imagine your favorite deli sandwich, topped with fries and coleslaw. The complete deal – but maybe just a little filling…

Our healthy twist on this favorite is a flank steak in a simple, yet flavorful Asian-style marinade, paired with spicy sweet coleslaw. While here at Dinner Matters, we don’t normally make this into a sandwich – we think that the thinly sliced steak, on a soft sub roll, combined with the crunch of the slaw, will make you forget those brothers I mentioned earlier. Just leave the fries on the side, and baked ones at that!

Asian-Style Flank Steak with Spicy Sweet Coleslaw


1/4 cup soy sauce
5 tablespoons olive oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, minced
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds (for less heat, use 1 or even just half a pepper)
5 to 6 cups thinly sliced Napa cabbage
3/4 cup chopped green onions, divided


Preheat your grill to a medium heat. Combine the soy sauce, olive oil, 3 teaspoons of ginger, and garlic in a shallow baking dish. Add flank steak and turn to coat. Let the steak stand at room temperature for about 30 minutes, turning occasionally.

Meanwhile, stir the sugar and vinegar together in a small saucepan over medium heat until the sugar dissolves. Remove from heat. Next, add the red jalapeños and the remaining 2 teaspoons ginger. Put the Napa cabbage and 1/2 cup of green onions in medium bowl. Add the vinegar mixture and toss together to evenly coat. Then, season with salt and pepper to taste.

Grill steak until cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Remove steaks and let rest 5 minutes. Slice steak thinly against the grain. Add remaining 1/4 cup of green onions to the coleslaw.


Samantha Malone McCormack: General Manager, Dinner Matters, LLC; 

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