• 1/4 cup sugar
• 1/4 cup rice wine vinegar
• One 1-inch piece ginger, sliced
• 1 clove garlic, crushed
• 1/4 cup plus 2 tablespoons Tamari (dark soy sauce)
• 2 teaspoons cumin
• 1 pound napa cabbage, shredded
• 2 bell peppers in varied colors, thinly sliced
• 1 red jalapeño chile or Thai chile, finely chopped
• 2 pounds flank steak
• Grill seasoning
• 2 tablespoons extra virgin olive oil (EVOO)
• Juice of 2 limes

In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss.

Pre-heat a grill or grill pan to high.


Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup Tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes.

Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.

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