Ingredients:

  • 1 beef Flank Steak (about 1 pound)
  • Fresh cilantro and sesame seeds (optional)
Rub:
  • 2 tablespoons cornstarch
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
Sauce:
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sliced sweet onion
  • 1/4 cup dates, pitted
  • 3 tablespoons coconut aminos
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon Gochugaru chili flakes (Korean red pepper flakes)
Sweet Potatoes:
  • 1 pound sweet potatoes, chopped
  • 2 tablespoons water
Slaw:
  • 2 cups thinly sliced napa cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup kimchi, chopped
  • 2 tablespoons lime juice

Cooking:

  1. Combine rub ingredients. Spray Flank Steak with cooking spray; season with rub. Preheat air fryer to 390°F. Place steak in air fryer basket. Cook 20 minutes or for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, combine rice vinegar, onion, dates, coconut aminos, ginger, garlic, oil and chili flakes in blender container. Cover; process until smooth, scraping sides of container as needed. Set aside.
  3. Let steak rest 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium. Carve steak diagonally across the grain into thin slices.
  4. Place sweet potatoes and water in microwave-safe container. Microwave, covered, on HIGH 6 minutes or until tender, stirring once.
  5. Combine cabbage, carrots, kimchi and lime juice in large bowl. Toss gently to coat. Let stand or refrigerate, covered, up to 4 hours.
  6. Place steak, sweet potatoes and half of sauce in large bowl. Toss gently to coat. Plate with slaw; sprinkle with cilantro and sesame seeds, as desired. Serve remaining sauce, as desired.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 ounces meat, 1/2 cup sweet potato, 1/2 cup slaw: 370 Calories; 90 Calories from fat; 10g Total Fat (3.49 g Saturated Fat; 0 g Trans Fat; 1.3 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 73 mg Cholesterol; 522 mg Sodium; 41 g Total Carbohydrate; 5.5 g Dietary Fiber; 14.6 g Total Sugars; 28.6 g Protein; 0 g Added Sugars; 122.3 mg Calcium; 3.5 mg Iron; 973 mg Potassium; 0 mcg Vitamin D; 0.24 mg Riboflavin; 11.4 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 269 mg Phosphorus; 5 mg Zinc; 28.6 mcg Selenium; 117.2 mg Choline.

This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Riboflavin.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”