I love when things come together. Like steak and slaw. Peas and carrots. Peace and quiet. Oh wait, those last two are as elusive as finding a pot of gold at the end of the rainbow—which is where I find myself numerous times during these long afternoons. (End of my rope, sorry, that's what I meant ;)
This dinner however is much more tangible than said pot of gold and is even, dare I say, quite simple to make, even when you have Bob the Builder and Tonto running around at your feet building things and knocking them over. Absolute chaos. Absolut.
The biggest time consumer in this meal is the marinade time. You can let it sit for 30 minutes, an hour, or if you're a planner extraordinaire, you could do it overnight. Clearly the longer the better and more flavorful, but hey, sometimes filing bellies is more important than flavor, so my marinade time was a mere 25 minutes. (Hey, Bob and Tonto call the shots around here, you think I'm messing with those two?!) This marinade actually didn't come out overly spicy so I was able to feed it to my 4 year old, who loved it. And he loathes spice. Or anything that's not "regular".
Here's how it came out.. if anything at least it looks awesome ;)
Spicy Steak & Slaw
2lbs skirt steak
1/4 cup extra virgin olive oil
1 jalapeno, seeded and diced
1 red chili, seeded and diced
1 leek, sliced thin
1 Tbs fish sauce
1 inch fresh ginger, grated
1 Tbs lemon zest
Salt & pepper to taste
1 small head red cabbage, sliced thin
2 cups frozen corn
3 Tbs extra virgin olive oil
1 garlic clove, minced
1 tsp cumin
1/2 lemon, juiced
For the steak, combine all the ingredients in a shallow bowl and marinate the steak for at least 30 minutes to all night (in the fridge). Near the end of the marinating time, preheat grill or broiler.
Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or, with an instant-read thermometer (125°F is about right for rare to medium-rare).
Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.
For the slaw, in a medium sized bowl, add in the sliced cabbage, olive oil, garlic, cumin, lemon juice, salt and pepper to taste, and mix. Let sit.
In a medium sized skillet, add in olive oil over medium heat. Place frozen corn in skillet and let cook until heated through, about 8-10 minutes, stirring occasionally. Season with a little salt and add it to the cabbage mixture, stir until well combined. Place in the fridge until ready to use.
Definitely take a photo if you make this and use #pswaistline so I can find it, either on Facebook or Instagram. I'd love to see how it worked out for you!