Grilled Flank Steak & Citrus Slaw

Grilled Flank Steak & Asian Citrus Slaw

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Active Cooking Time: 15 minutes

TIP: This recipe can be done all at once, or in two parts (as noted).  Make the whole recipe on Prep Day and divide it into lunch containers for the week.

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Grilled Flank Steak

with Asian Citrus Slaw


  • 1.25 – 1.5 LBS Flank Steak 
  • Pre-shredded Cabbage (Dry) 
  • 3 Green Onions 
  • Juice of 2 Lemons 
  • 2 TBS Toasted Sesame Oil 
  • 3” Piece of Ginger, Grated 
  • 4 TBS Olive Oil 
  • 1 tsp Salt 
  • ½ tsp Pepper



  • 1, 16-ounce Mason Jar (or similar)


  • Grate 3” piece of ginger, place in mason jar or small container with lid. 
  • In the jar with the grater ginger, combine juice of 2 lemons, 2 TBS sesame oil, 4 TBS olive oil, salt and pepper.  Cover and shake well to combine, refrigerate up to 7 days.



  • BBQ, or Grill Pan


  •  If you’re using a BBQ, turn it on to medium heat. 
  •  Season flank steak with salt, pepper and garlic powder to taste. 
  • Grill flank steak to preferred doneness.  Medium rare is about 5 minutes on one side, then 3 minutes on the other. 
  • Remove steak from grill or pan, cover with foil and let sit for 10 minutes. 
  • Slice steak thinly against the grain. 
  • In a large bowl, combine slaw and half of the dressing, mix to combine.
  • SINGLE SERVING: Plate a single serving of slaw, top with grilled steak and add more dressing as desired.  Serve
  • FAMILY DINNER: Place slaw in a large serving bowl, top with chopped green onion and toss with ½ of the dressing.