With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.

　　

Ingredients

Makes 4 servings

　　1/4 cup soy sauce

　　5 tablespoons vegetable oil

　　5 teaspoons minced peeled fresh ginger

　　1 garlic clove, pressed

　　1 (1 1/2-pound) flank steak

　　3 tablespoons sugar

　　3 tablespoons seasoned rice vinegar

　　2 red jalapeño chiles, thinly sliced into rounds

　　5 cups thinly sliced napa cabbage (about 9 ounces)

　　3/4 cup chopped green onions

　　Special equipment: Gas or charcoal grill

　　

Step 1

Prepare a grill to medium heat. Mix the soy sauce, oil, 3 teaspoons ginger, and the garlic in a resealable plastic bag. Add the flank steak and seal the bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.

　　

Step 2

Stir the sugar and vinegar in a small saucepan over medium heat until the sugar dissolves; remove from the heat. Add the jalapeños and remaining 2 teaspoons ginger.

　　

Step 3

Place the cabbage and 1/2 cup green onions in a medium bowl. Pour the vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

　　

Step 4

Grill the steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to a work surface. Let rest 10 minutes. Slice the steak thinly against grain. Sprinkle the remaining 1/4 cup green onions over the slaw.

　　The Epicurious Cookbook