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Grilled Flank Steak Kale Slaw

A recipe by Julie Van Rosendaal

Grilled Flank Steak Kale Slaw

Total Time:






Skill Level:



  • 1/2 - 1 lb Korean marinated flank steak
  • 1/2 bunch kale
  • 1 carrot, grated
  • 2 green onions, chopped
  • chopped fresh cilantro
  • toasted almonds, chopped
  • canola or vegetable oil, for cooking
  • Dressing:
  • 1/4 cup canola or olive oil
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp. grated ginger
  • 2 tsp. brown sugar or honey
  • pinch red chilli flakes

How to Make It

Set a heavy skillet over medium-high heat, add a drizzle of oil and cook the steak for 4-5 minutes per side, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice.

Meanwhile, roughly tear or chop the kale leaves, discarding the stems, and toss them in a bowl with the carrot, green onions and cilantro. Whisk together the dressing ingredients and pour overtop, tossing to coat. Serve the salad served with sliced steak and chopped almonds.

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