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Cook: 10 min
You Will Need
2 tablespoons tomato paste 1/2 cup fresh lime juice (about 3 limes)
1 1/2 teaspoons ground coriander
1 pound well-trimmed flank steak 1 teaspoon sugar
1 teaspoon salt
1 teaspoon red pepper flakes
3 cups shredded green cabbage (12 ounces)
2 carrots, shredded
1 large red bell pepper, cut into matchsticks Y2 cup chopped cilantro 1/3 cup chopped fresh mint
4 hard rolls, halved crosswise
What to Do
1. In shallow glass dish, stir together tomato paste, half the lime juice, and coriander. Add flank steak, turning to coat. Refrigerate for 30 minutes.
2. In large bowl, whisk together remaining 1/4 cup lime juice, sugar, salt, and pepper flakes. Add cabbage, carrots, bell pepper, cilantro, and mint; toss well to combine. Refrigerate coleslaw until serving time.
3. Preheat broiler. Remove steak from marinade. Broil 6 inches from heat for 4 minutes per side for medium-rare, brushing any remaining marinade over steak halfway through cooking time. Let stand for 10 minutes. Cut thin, diagonal slices across the grain.
4. To serve, spoon coleslaw on bottom half of each roll. Cover with steak and top halves of rolls.
Serves: 4
Nutrition Information
Per serving: 420 calories, 32 g protein, 47 g carbohydrates, 13 g fat, 5 g saturated fat, 55 mg cholesterol, 7 g fiber, 890 mg sodium 124
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