Grilled Asian Round Steak with Sesame-Ginger Slaw

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Allow 1 full day to marinate meat


Serves 4

  • 1-1.5 lbs Cottonwood Creek Farms 100% Grass-Fed Round Steak

For the marinade

  • 1/4 c soy sauce
  • 5 Tbsp oil
  • 3 tsp peeled, fresh minced ginger
  • 1 clove pressed garlic

Asian Slaw

  • 5 c thinly sliced Napa or Chinese cabbage
  • 3 Tbsp sugar
  • 2 tsp minced ginger
  • 2 tsp Sriracha or 2 red jalapenos
  • 3 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 3/4 c chopped green oniones
  • 1/2 chopped red bell pepper
  • Sesame seeds


  1. Mix marinade ingredients and round steak together. Marinate overnight
  2. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat.
  3. Add Sriracha sauce or jalapenos, 2 tsp ginger, and sesame oil
  4. Mix cabbage and 1/2 c green onions in medium bowl along with red bell peppers.
  5. Pour vinegar mixture over cabbage and toss to coat. Season with salt and pepper and top with 1/4 c green onions and sesame seeds (Dressing can be made the day before. The salad can be made a couple of hours before you grill the round steak so that the flavors have more time to blend in).
  6. Heat bbq to Medium
  7. Grill steak until cooked to desired doneness, about 3-4 min per side for medium-rare. Transfer to work surface. Let rest  10 minutes. Slice steak thinly against the grain.
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This entry was posted on Tuesday, September 13th, 2011 at 1:28 am by Cottonwood Creek Farms. Bookmark the permalink.

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