Serves 4
Ingredients
- 1 small head Napa or Savoy cabbage, about 3 pounds Course salt
- 3 sprigs onions or 6 large scallions, trimmed and chopped
- 3 cloves garlic, minced, or to taste
- 1 tablespoon co chu karo or crushed red pepper flakes, or to taste
- 1 tablespoon peeled and minced ginger
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons rice wine or other vinegar
- 1 flank steak, about 1 1/2 pounds
- Ground black pepper
Directions
Remove tough exterior leaves of cabbage; core it by cutting a cone shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably tow, tossing occasionally, until cabbage wilts. Meanwhile prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare(more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks. Remove steak from grill, and let it rest. Squeeze as much liquid as can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve, Remaining dressing can be refrigerated in an airtight container for several days