Friday Feast - Paleo Asian Flank Steak

Paleo Asian Flank Steak with Napa Cabbage Saute

This is one of the best meals I've ever made.  Erin was running late to a meeting the evening I made this and announced she would "just have a bite or two..."  After a "bite or two" she actually finished the entire plate!  You know it's an excellent recipe when that happens.

Asian-Glazed Steak 1⁄2 cup coconut

1⁄2 cup coconut aminos
1⁄3 cup toasted sesame oil
1 teaspoon crushed red pepper
2 lb flank steak
1 teaspoon kosher salt
1⁄2 teaspoon pepper

Quick Napa Saute

2 tablespoons toasted sesame oil
1 small head Nappa cabbage, shredded
2 large carrots, cut into julienne strips
1⁄2 cup chopped green onions
2 cloves garlic, minced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon pepper
1 teaspoon ground ginger Combine coconut aminos, sesame oil, and red pepper in a large zip-top plastic bag.  Add steak, turning to coat.  Seal and refrigerate 8 hours. Preheat grill to medium-high. Remove flank steak from marinade, reserving marinade. Grill flank steak 5 to 6 minutes per side or to desired degree of doneness. Let stand 5 minutes before slicing across the grain. Bring reserved marinade to a boil. Boil 3 minutes. Serve with sliced steak. While steak is on the grill, heat oil in a large skillet over medium-high heat.
Add cabbage, carrots, onions, and garlic.
Sauté 3 to 4 minutes.
Stir in salt, pepper, and ginger; cook 1 minute. Enjoy!