Ginger Maple Steak With Napa Cabbage And Grilled Onions Food

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GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS



Ginger-Maple Steak with Napa Cabbage and Grilled Onions image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 11

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
2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick
1/4 teaspoon pepper
1 large red onion, cut into 1/2-inch thick slices
4 cups thinly sliced napa cabbage

Steps:

  • 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.
  • Preheat charcoal grill to medium heat.
  • Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill 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 the dressing. Pass remaining dressing.

NAPA CABBAGE STEAK



Napa Cabbage Steak image

What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question.

Provided by skat5762

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 head napa cabbage
sea salt
3 tablespoons extra virgin olive oil
1 tablespoon yuzu juice or 1 tablespoon lemon juice
1 1/2 teaspoons soy sauce
2 tablespoons grapeseed oil
6 ounces shiitake mushrooms, stems removed

Steps:

  • Slice off bottom inch of cabbage at stem end.
  • Remove one layer of leaves and discard.
  • Carefully remove remaining leaves until you get to smaller central ones.
  • Reserve smaller leaves for another use.
  • You should have about 12 large leaves.
  • Place one leaf on work surface.
  • Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
  • Dust with pinch of sea salt.
  • Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
  • Place stack four inches from end of a 16-inch sheet of foil.
  • Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
  • Be careful that foil is wrapped around only the outside of cabbage roll.
  • Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
  • You should be able to make 6 ties.
  • Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
  • Then slice roll in sections between cord.
  • You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees.
  • Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
  • Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
  • Turn rolls and cook on other side until lightly browned.
  • Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet.
  • Add mushrooms and sauté over medium-high heat until softened and lightly browned.
  • Remove from heat.
  • If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
  • Snip cords and carefully remove foil.
  • Cabbage rolls should hold together neatly.
  • Sprinkle cabbage rolls with bonito flakes.
  • Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

MAPLE MARINATED STEAK



Maple Marinated Steak image

We love this steak, often we cube the steak and grill it on skewers. This should marinate at least 8 hours.

Provided by JenniferK2

Categories     Steak

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs lean flank steak
1 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons white vinegar
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

Steps:

  • Place steak in a shallow dish. Mix remaining ingredients together and pour over steak. Cover and refrigerate 8 hours to overnight.
  • Remove steak from marinade and grill to desired doneness.
  • Heat marinade in saucepan over medium heat to boiling.
  • Cut steaks into very thin slices, cutting across the grain. Place in a large dish covered with the heated marinade.

Nutrition Facts : Calories 560.3, Fat 14.4, SaturatedFat 6, Cholesterol 95.3, Sodium 1221.7, Carbohydrate 55.7, Fiber 0.2, Sugar 48.3, Protein 50.3

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK



Chinese Napa Cabbage Salad With Grilled Flank Steak image

I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 limes, juice of
1 teaspoon ground ginger powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 lb flank steak
1/4 cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons crushed red pepper flakes or 1 teaspoon Tabasco sauce
1 (8 ounce) package rice vermicelli
1 head napa cabbage, washed and thinly sliced
1 cucumber, peeled seeded, and chopped
1 red bell pepper, washed, seeded and cut into thin strips
3 scallions, washed and cut into strips
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh cilantro

Steps:

  • Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
  • Prepare the dressing in a blender and refrigerate it.
  • Toast the sesame seeds in a small skillet until light brown.
  • Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
  • The flank steak will be medium rare, but the dressing will finish "cooking" it.
  • Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
  • Rinse the pasta in cold water and drain.
  • Thinly slice the flank steak against the grain.
  • In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2

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