Ingredients:
1 Tablespoon ginger root grated
2 Teaspoons tabasco
3 Tablespoons vinegar, rice wine
1 to taste salt and pepper
0.5 Large cucumber, English thinly sliced
0.5 Small onion, red thinly sliced
10 Each basil, fresh chopped or torn
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Directions:
Heat a grill pan or outdoor grill to high heat.
In a small bowl, mix the garlic, 3/4 of the grated ginger, tamari and tabasco. Whisk in about 3 tablespoons of the oil. Place the meat in a shallow dish and coat it evenly in the marinade. Let stand for 10 minutes.
If using, in a small skillet, toast the coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt quickly. Remove the coconut from the skillet and reserve.
In a small bowl, whisk together the remaining ginger, sugar, vinegar, salt and pepper. Whisk in the remaining 3 tablespoons of oil in a slow, steady stream.
In a salad bowl, combine the cucumbers, bell peppers, radishes, carrots, onions, mint, cilantro and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak.
Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, coconut and chopped peanuts, toss thoroughly and serve. |