- Place a grill pan over high heat. Season both sides of the skirt steak with 1 tablespoon of olive oil, salt and pepper. Add steak to the grill pan and cook without moving until deep golden brown, about 4-5 minutes. Flip and cook for an additional 2-3 minutes to form a crust on the other side. Remove skirt steak, place on a clean cutting board, and allow to rest for at least 5 minutes.
- Meanwhile, in a deep pan or Dutch oven, over medium-high heat add the remaining tablespoon of olive oil, onions, carrots, jalapeño and garlic with a pinch of salt and cook until the onions begin to soften, about 3-5 minutes. Stir in the cabbage and toss to coat. Add the beef broth and season with black pepper. Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro
- Slice the beef thinly against the grain. Divide the cabbage mixture between plates and serve sliced steak on top.
- Tip: Use any leftover steak and cabbage for a weeknight taco fiesta!
Ingredients List:
FLANK STEAK WITH CRUNCHY CABBAGE
- 2 tablespoons olive oil
- 1 1/2 pound skirt or flank steak
- 1 1/2 cups red onion (peeled, thinly sliced)
- 2 medium carrots (peeled and julienned)
- 1 jalapeño or Serrano chili (seeded and sliced)
- 3 cloves garlic (peeled, minced)
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup low sodium beef broth
- 1 lime (juiced and zest)
- mint (roughly chopped to garnish)
- cilantro (roughly chopped to garnish)
- Kosher salt and freshly ground black pepper (to taste)
Source: http://abc.go.com/shows/the-chew/recipes/flank-steak-with-crunchy-cabbage-michael-symon
Kitchen Tools that will speed up this recipe and make it even tastier!
2 in 1 Cutting collection board, make chopping the cabbage a breeze with this multi tasking cutting board
