HealthNotes

Ginger-Maple Steak with Napa Cabbage & Grilled Onions

• From: National Cattleman's Beef Association

Ingredients

• 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)

• 1/4 teaspoon pepper

• 1 large red onion, cut into 1/2-inch thick slices

• 4 cups thinly sliced Napa cabbage

• Ginger-Maple Marinade & Dressing:1/2 cup reduced sodium soy sauce

• 1/3 cup pure maple syrup

• 1/4 cup lemon juice

• 2 tablespoons minced fresh ginger

• 1 tablespoon sesame oil

• 1-1/2 teaspoons minced fresh garlic

• 1-1/2 teaspoons chile-garlic paste

Directions

• Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
• Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange onion around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
• Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of remaining dressing. Pass remaining dressing.