Holding on to the end of summer for even longer
In my last post I had a couple of salads that can help you feel like it is still summer. In this post I’ve got a new recipe from the September 2014 issue of Food & Wine that lets you keep that summer feeling as you grill steak. The recipe was for Grilled Hanger Steak with Kimchi-Apple Slaw and was really delicious getting two thumbs up from my husband. The marinade for the steak has a ton of flavor and the slaw gets a totally different flavor thanks to the addition of the kimchi to it. The recipe was great right off the grill but also reheats well for left-overs.
A few things about the recipe:
- I used flank steak instead of hangar steak. I made the marinade the night before and then dumped it in a plastic bag with the steak in the morning before I went to work to marinate all day in the refrigerator.
- The kimchi-apple slaw is awesome! I really liked the spice from the kimchi in the slaw along with the slight sweet tartness of the granny smith apple. I cut up the kimchi and cucumber the night before as well and then cut up the apple while the steak was cooking to it wouldn’t get brown.
- I rounded out the dinner with jasmine rice made from the microwavable Trader Joe’s frozen packs.
- I sprinkled the sesame seeds on top since I had some but you can totally skip them since they didn’t add much to the meal IMHO. The green onions are really good with the steak and should not be skipped.