GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS

Ginger-Maple Steak with Napa Cabbage and Grilled Onions image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup pure maple syrup
1/4 cup lemon juice
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons chile-garlic paste
2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick
1/4 teaspoon pepper
1 large red onion, cut into 1/2-inch thick slices
4 cups thinly sliced napa cabbage

Steps:

Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
Preheat charcoal grill to medium heat.
Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.