3 lbs. tri-tip, flank, or other boneless marbelized steaks
¼ cup soy sauce
1 T. Chinese Five Spice seasoning
2 T. vegetable oil
2 large cloves garlic, minced
2 T. sesame oil
1 T. brown sugar
Juice and zest of 1 large orange
1 T. minced fresh ginger
1 bunch green onions, thinly sliced on diagonal.
Place the steaks in a glass or ceramic shallow pan. In a small bowl, combine the remaining ingredients, whisking well. Pour over steaks; marinate for at least 2 hours in refrigerator, covered. Heat an outdoor grill to medium; cook steaks for 8-10 minutes per side, depending on thickness. Internal temperature should be about 120 for rare, 130-135 for medium. Remove from grill; allow to rest 5 minutes before slicing across the grain into thin slices. Discard the marinade. Serve steak over Sesame Slaw. Serves 6-8.
½ head green cabbage, cored and thinly sliced
½ head red cabbage, cored and thinly sliced
½ red onion, finely chopped
1 large carrot, peeled and shredded
½ lb. fresh bean sprouts
¼ cup canola oil
2 T. rice wine vinegar
2 T. sugar
1 T. sesame oil
¼ cup toasted sesame seeds
1 tsp. kosher salt
1 large clove garlic, minced
In a large mixing bowl, combine the cabbages, red onion, carrot, and bean sprouts.
Whisk all ingredients together for the dressing, toss into slaw and refrigerate at least 1 hour before serving. Makes about 8 cups slaw.