Grilled Flank Steak with Kimchee-Style Coleslaw
- 1 small head Napa or Savoy cabbage (about 1½ pounds)
- Coarse salt
- 3 spring onions or 6 large scallions, trimmed and chopped
- 3 garlic cloves or to taste, minced
- 1 tablespoon co chu karo chile powder or crushed red pepper flakes, or to taste
- 1 tablespoon minced ginger
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons rice wine or other vinegar
- About 1½ pounds flank steak
- Freshly ground black pepper
Instructions:
Most kimchee, Korea’s famous cabbage pickle, takes a while to make.
- Remove the tough exterior leaves of the cabbage and core it by cutting a cone-shaped wedge out of the stem end. Shred it by cutting thin slices and separating them with your hands. Put in a colander and toss with about 1 tablespoon salt and the onions. Let sit for at least 1 hour, preferably 2, tossing occasionally, until the cabbage wilts.
- Meanwhile, start a medium-hot charcoal or wood fire or preheat a gas grill to the maximum. Set the rack 2-4 inches from the heat source. For the dressing, combine the garlic, chile powder, ginger, fish sauce, and vinegar in a bowl. Grill the steak for about 4 minutes per side for medium-rare, turning once, longer or shorter according to the degree of doneness you prefer. Sprinkle the steak with salt and pepper as it cooks.
- Remove the steak from the grill and let it rest while you squeeze as much liquid as you can out of the cabbage and toss it with the dressing. To serve, carve the steak. Place a portion of cabbage on a plate and top with a few slices of steak. Spoon a little of the dressing over the steak and serve.