Marinated Steak with Snap Pea Apple Slaw
Prep Time: 15 minutes (plus 2 hours to marinate) | Cook Time: 20 minutes | Total Time: 35 minutes (plus 2 hours to marinate) | Servings: 8
Ingredients:
- 4 tablespoons Tuscan Garden White Vinegar, divided
- ¼ cup Burman's Soy Sauce
- ¼ cup plus ½ teaspoon Carlini Vegetable Oil
- ¼ jalapeño, seeded
- 1-inch knob fresh ginger, peeled
- 1 tablespoon plus 1 teaspoon Baker’s Corner Brown Sugar
- ½ cup bias-sliced green onions, divided
- 2 pounds Black Angus Top Sirloin Steak
- ¾ teaspoon Stonemill Iodized Salt
- ¼ teaspoon Stonemill Ground Black Pepper
- 1 cup thinly sliced sugar snap peas
- 1 cup shredded Granny Smith apples
- ½ cup shredded seedless cucumbers
- ¼ cup chopped cilantro
- 1 teaspoon chopped Southern Grove Dry Roasted Peanuts
Directions:
- For the marinade: In a blender, combine 3 tablespoons vinegar, soy sauce, ¼ cup oil, jalapeño, ginger and 1 tablespoon brown sugar. Puree until smooth. Add ¼ cup green onions.
- Pour the marinade into a resealable bag. Add the steak, seal the bag and marinate in the refrigerator for 2 hours.
- Heat a grill pan over high heat. Cook the steak for 7-10 minutes per side until it reaches 135° for medium rare. Allow to rest 5 minutes
- In a medium bowl, combine 1 tablespoon vinegar, ½ teaspoon oil, 1 teaspoon brown sugar, salt and black pepper. Whisk until combined.
- Add the snap peas, apples, cucumbers, cilantro, remaining green onions and peanuts. Toss until well combined.
- Thinly slice the steak across the grain, plate and top with slaw.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
