All you need:
1 1/2 pounds beef flank steak
1/2 c. rice wine vinegar
1/2 c. sake cooking wine
1/3 c. lime juice
2 tbsp Hy-Vee honey
2 tbsp Hy-Vee soy sauce
2 tbsp grated fresh ginger
2 tsp sriracha or hot pepper sauce
2 tsp Hy-Vee salt
4 cloves garlic, minced
1 1/2 c. Hy-Vee Select olive oil
Corn and Edamame Succotash, see recipe on hy-vee.com
1 head Napa cabbage, quartered lengthwise, leaving root attached
All you do:
Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish; set aside.
For marinade, in a blender combine rice wine vinegar, cooking wine, lime juice, honey, soy sauce, ginger, sriracha, salt and garlic. Cover and blend until smooth. While blender is running, slowly add olive oil. Reserve half the marinade for serving; cover and chill.
Pour remaining marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally.
Just before grilling, prepare foil packet of Corn and Edamame Succotash, omitting the tomatoes and cilantro at this step.
Preheat grill for direct cooking to medium heat. Remove steak from bag; discard marinade. Grill steak and Corn and Edamame Succotash packet for 16 to 20 minutes or until vegetables are tender and steak has medium doneness (160 degrees), turning the packet and steak once halfway through grilling. Remove vegetable packet and steak from grill; let rest for 5 minutes. Place cabbage wedges on grill rack. Cook for about 2 minutes or until slightly charred.
Thinly slice steak diagonally across the grain into thin strips. Open vegetable packet; add tomatoes and cilantro as directed. Arrange cabbage wedge on each plate. Top with steak slices. Drizzle with some of the reserved vinaigrette. Serve with succotash mixture.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 10g
Trans fats: 0g
Daily nutritional values:
20% vitamin A
45% vitamin C