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Grilled Flank Steak with Brassica Slaw

1 Hour
4 People
Grilled Flank Steak with Brassica Slaw


12 oz flank steak
3/4 cup red wine soy marinade
24 oz roasted garlic potatoes
14 oz brassica slaw

For Red Wine Soy Marinade
2.5 Tbsp Tamari
4.5 Tbsp red wine
4.25 tsp brown sugar
1 Tbsp apple juice concentrate
1 Tbsp mirin wine
1 Tbsp red wine vinegar
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 tsp cinnamon
1/4 tsp 5 spice powder
1.5 tsp red chili flakes

For Garlic Roasted Potatoes
1 pound fingerling potatoes
1 Tbsp garlic, minced
2 Tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper

For Brassica Slaw
3 oz green cabbage
3 oz red cabbage
3 oz baby kale
3 oz Brussels sprouts
2 oz cauliflower
4 tsp orange juice
1.5 tsp tamari
3/4 tsp garlic, minced
1/4 tsp ginger, minced
1.5 tsp rice wine vinegar
1.5 tsp maple syrup
1.5 tsp miso
3/4 tsp shallots, minced
1 Tbsp olive oil
2.25 tsp sesame oil


  1. Preheat your grill.
  2. Marinate flank steak in Red Wine Soy Marinade. Allow to sit in the marinade for at least 30 minutes or overnight.
  3. When your grill is ready, cook the flank steak to your desired taste.
  4. Allow the steak to rest (covered) for 5 minutes before thinly slicing against the grain.
  5. Serve sliced flank steak with Roasted Garlic Potatoes and Brassica Slaw.

To Make Red Wine Soy Marinade:

  1. Place tamari in a bowl with the red wine, brown sugar, apple juice concentrate, mirin wine, red wine vinegar, minced garlic and ginger, cinnamon, 5 spice powder, and red chili flakes.
  2. Whisk until combined.

To Make Garlic Roasted Potatoes:

  1. Preheat your oven to 350˚ F.
  2. Wash the fingerling potatoes, then cut them in half lengthwise.
  3. Place the cut potatoes into a bowl with the minced garlic, olive oil, salt, and pepper.
  4. Toss to coat potatoes and place onto a sheet pan.
  5. Bake in the oven until potatoes are cooked through and browned.

To Make Brassica Slaw:

  1. Julienne the red and green cabbage, Brussels sprouts, and kale.
  2. Chop the cauliflower into very small, rice-sized pieces.
  3. Place all prepped vegetables into a large bowl and set aside.
  4. Place orange juice, tamari, garlic, ginger, rice wine vinegar, maple syrup, miso, and shallots into a blender and puree until smooth.
  5. With the blender still running, slowly drizzle in olive and sesame oil until emulsified.
  6. Pour the dressing on top of the vegetables and toss to combine.

Notes: With the coming of spring, the days are getting warmer. Fire up your grill and enjoy the change in weather with this recipe. Prepare the marinade and slaw ahead of time to make the most of the extra sunlight with your family and friends.

Brassica vegetables, also known as cruciferous vegetables, are part of the mustard family and include turnips, rutabaga, radish, wasabi, horseradish, kohlrabi, kale, cabbage, bok choy, collard greens, watercress, arugula, mustard greens, cauliflower, broccoli, and Brussels sprouts.


Calories 500
Protein 27 g
Sodium 570 mg
Carbohydrates 56 g
Fat 18 g
Fiber 7 g
Servings 4