A recipe by Julie Van Rosendaal
In a bowl or measuring cup, combine the rice vinegar or lime juice, brown sugar, sesame oil, green onions, garlic and chili flakes. Place the steaks in a shallow dish and pour half the marinade over along with the soy sauce; stir the canola oil into the rest. Cover and refrigerate both for at least an hour, or overnight.
When you’re ready to cook, preheat the grill to medium-high. Remove the steaks from the marinade (discard the marinade) and grill for 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing across the grain. Toss the kale, pepper, carrot and reserved dressing and serve the sliced steak with the slaw, topped with peanuts.