Mandarin Steak Salad

• 1/2 cup light sesame ginger dressing, divided
• 2 teaspoons toasted sesame oil, divided
• 1/4 cup orange juice
• 1/2 teaspoon red pepper flakes
• 1 flank steak (1 1/2 pounds)
• 1/2 bag (16 ounces) coleslaw mix
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (15 ounces) Mandarin oranges in juice, drained

1. Preparation Time: Approximately 20 minutes
2. Cook Time: Approximately 20 minutes
3. Preparation:
4. Mix 1/4 cup dressing, 1 teaspoon sesame oil, orange juice and red pepper flakes in a big, sealable food storage bag. Drop in flank steak, seal and refrigerate for 4 hours or overnight. Fire up your grill to medium-high heat or preheat the broiler. Debag the steak and grill with the lid down or broil 4 inches from the heat for 6 to 8 minutes per side for medium-rare (145u0b0F on an instant-read thermometer).
5. Let rest on a cutting board for 10 minutes then slice crosswise against the grain into thin slices. Toss coleslaw mix, water chestnuts, remaining 1/4 cup dressing and 1 teaspoon sesame oil in a bowl. Boil the remaining marinade over medium-high heat for 5 minutes, pouring in any juices from the steak. Put the slaw on a big plate or platter and arrange the steak slices over top. Drizzle with the sauce and scatter the oranges around the steak. Extra Credit: Scatter some sliced almonds over the top.
6. Nutritional Information Per Serving:
7. (without almonds): Calories 290; Total fat 11g; Saturated fat 2.5g; Cholesterol 35g; Sodium 390mg; Carbohydrate 23g; Fiber 4g; Protein 26g; Vitamin A 90%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV *Daily Value

light sesame ginger dressing, sesame oil, orange juice, red pepper, flank steak, coleslaw mix, water chestnuts, oranges

Taken from www.epicurious.com/recipes/member/views/mandarin-steak-salad-50100793 (may not work)