Marinated Flank Steak With Asian Slaw

• 1/4 cup rice-wine vinegar
• 1/4 cup soy sauce
• 1 tablespoon minced ginger root
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1/2 teaspoon red pepper flakes
• 2 pounds flank steak
• 3 tablespoons peanut oil
• 1 shallot, minced
• 2 small bird chilies, seeded and minced
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 3/4 teaspoon kosher salt
• 3 cups very thinly sliced red cabbage
• 2 carrots, peeled and cut into fine julienne
• 2 scallions, thinly sliced
• 1 cup thinly sliced basil leaves

1. To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes.
2. Place the steak in a large plastic bag or in a shallow, nonreactive pan.
3. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
4. To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt.
5. Add the cabbage, carrots and scallions to the bowl.
6. Refrigerate for at least an hour.
7. When ready to cook, prepare a charcoal or gas grill or preheat the broiler.
8. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare.
9. Allow to rest 10 minutes.
10. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates.
11. Slice the steak thinly on the bias, drape over the slaw and serve.

ricewine vinegar, soy sauce, ginger root, sesame oil, brown sugar, red pepper, flank steak, peanut oil, shallot, bird chilies, lime juice, sesame oil, kosher salt, very, carrots, scallions, basil

Taken from cooking.nytimes.com/recipes/5754 (may not work)