Marinated Flank Steak with Sweet-Hot Slaw Rachael Ray   From Every Day with Rachael Ray September 2008 SERVES 4 1/4 cup sugar 1/4 cup rice wine vinegar One 1-inch piece ginger, sliced 1 clove garlic, crushed 1/4 cup plus 2 tablespoons tamari (dark soy sauce) 2 teaspoons cumin 1 pound napa cabbage, shredded 2 bell peppers in varied colors, thinly sliced 1 red jalapeño chile or Thai chile, finely chopped 2 pounds flank steak Grill seasoning 2 tablespoons extra-virgin olive oil (EVOO) Juice of 2 limes 1. In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss. 2. Preheat a grill or grill pan to high. Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes. 3. Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.

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