We start by marinating it in five-spice powder, rice vinegar and soy sauce. Then while the steak is absorbing all those rich flavours, we grate a daikon radish (they resemble giant white carrots, but have a mild peppery bite) and toss it grated fresh ginger, scallions and red bell pepper for a simple slaw with just enough assertiveness to cut through the savory heft of the steak.
If you want to keep this dish lean — it's perfect for holding on to those New Year's resolutions — serve it as is or over brown rice. But if you are willing to embrace carbs, try it slapped on a bun.
PAN-SEARED FLANK STEAK WITH DAIKON SLAW
Start to finish: 1 hour (30 minutes active)
1/2 teaspoon ground black pepper
1 teaspoon five-spice powder
1/2 teaspoon red pepper flakes
4 1/2 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce
1 pound flank steak
1 cup shredded daikon radish, patted dry with paper towels
1 red bell pepper, cored and sliced into thin matchsticks
1 1/2 teaspoons grated fresh ginger
Pinch of salt
4 scallions, thinly sliced
1 tablespoon canola or vegetable oil
In a large zip-close plastic bag, mix together the black pepper, five-spice powder, red pepper flakes, 3 tablespoons of the vinegar and soy sauce. Add the flank steak, seal the bag, then turn to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, in a small bowl, stir together the daikon radish, bell pepper, ginger, salt, the remaining 1 1/2 tablespoons of vinegar and the scallions. Set aside.
When you are ready to cook the steak, in a large skillet over medium-high, heat the oil. Add the steak and sear for 4 minutes per side, or until desired doneness. Allow the steak to rest on a cutting board for 8 minutes. Slice the steak thinly across the grain, then serve with the slaw.
Nutrition information per serving: 220 calories; 90 calories from fat (41 per cent of total calories); 10 g fat (2.5 g saturated; 0 g trans fats); 40 mg cholesterol; 6 g carbohydrate; 2 g fiber; 2 g sugar; 26 g protein; 260 mg sodium.
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