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Skirt Steak with Cabbage & Apple Slaw

September 15th, 2016
Skirt Steak with Cabbage & Apple Slaw

Prep time: 24 hours* (overnight marinade)

Servings: 4


  • 1 1⁄2 lbs. skirt steak, trimmed



  • 1⁄2 cup cilantro, packed
  • 1⁄2 red onion
  • 1 red pepper, seeded 1 clove garlic
  • 2 limes, juiced
  • 1 tablespoon coconut or olive oil
  • 1⁄4 teaspoon Chile powder
  • 2 teaspoons Dijon mustard



  • 1 small red cabbage, cored and sliced thin
  • 4 scallions, diced
  • 2 carrots, shredded
  • 1⁄2 cup fresh salsa
  • 1 green apple, thinly sliced
  • 1⁄2 cup nuts, chopped



Combine the ingredients for the marinade into a high-powered blender or food processor and combine until smooth. Place the flank steak in a dish with a lid and add the marinade. Put in the fridge overnight.

The next day: Turn the broiler on high, cook the steak in the oven, about 4 minutes per side or until desired doneness. Remove and allow to sit for 5 minutes before slicing it. Make the slaw while the steak is cooking/resting. To make the slaw add all ingredients to a bowl and stir to combine. Serve flank steak with slaw. Enjoy!


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