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Grilled Asian Flank Steak with Sweet Slaw

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Asian grilled flank steak with sweet slaw is a vibrant, high-protein dish that balances rich, savoury beef with a crisp, piquant salad. The steak is infused with a simple marinade of soy, ginger and garlic, resulting in a deep umami flavour and a tender texture once grilled. It is the perfect choice for a nutritious midweek meal or a sophisticated weekend barbecue when you want something lighter than traditional grilled meats.

The accompanying slaw uses Napa cabbage and red jalapeños, providing a refreshing crunch and a gentle heat that cuts through the richness of the beef. High in protein and packed with fresh vegetables, this steak recipe is an excellent option for those looking for a healthy, satisfying dinner. Serve the thinly sliced beef over the slaw to catch all the delicious juices.

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Ingredients for Grilled Asian Flank Steak with Sweet Slaw

  • 60ml soy sauce

  • 80ml vegetable oil

  • 5 teaspoons minced peeled fresh ginger, divided

  • 1 garlic clove, pressed

  • 1 675g flank steak

  • 3 tablespoons sugar

  • 45ml seasoned rice vinegar

  • 2 red jalapeños, thinly sliced into rounds

  • 5 cups thinly sliced Napa cabbage (about 250g )

  • 120g chopped spring onions, divided

How to make Grilled Asian Flank Steak with Sweet Slaw

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

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup spring onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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