BBQ Buffalo Flank Steak with Asian Summer “Slaw”

Ingredients

• - 2 bison flank steaks (cleaned and scored)
• - 1 recipe Korean “Bulgolgi” marinade (available in Asian food markets) or your favourite Asian style marinade. Reserve some for plate presentation.
• - 1 head green cabbage, leaves separated, washed and sliced very thin
• - 1 small head Napa cabbage, quartered, core removed and sliced as thin as possible
• - 1 bunch fresh coriander washed well and drained
• - 2 bunches green onions sliced think on the bias
• - 2 carrots peeled and grated
• - Toasted sesame seeds
• - Toasted ground peanuts (optional)
• - ¼ cup (50 ml) sesame oil
• - ½ cup (125 ml) soy sauce
• - 1 tbsp (15 ml) finely grated ginger
• - 2 tbsp (30 ml) rice vinegar

Method

• - marinate the flank steak with the Asian marinade for 2 to 4 hours, turning twice.
• - Prepare the Asian slaw just prior to serving in order to keep vegetables crunchy. Mix the green cabbage, Napa cabbage, green onions and carrots.
• - Combine sesame oil, soy, ginger, vinegar, chili and some of the green onions. Mix well, season to taste (add chili or soy).
• - Heat BBQ to very high heat, brush grill with oil.
• - Remove meat from marinade and drain well. Place steak onto grill and cook for 2-3 minutes per side, remove and let rest for 5 minutes.
• - Prepare the slaw, add the dressing and mix well.
• - Mound slaw onto plates, slice steak thin across the grain and place on top. Sprinkle with green onions, chopped coriander, peanuts and drizzle with reserved BBQ sauce.