½ cup finely chopped fresh cilantro
¼ cup packed brown sugar
3 Tbsp canola oil
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
2 large garlic cloves, minced
1 jalepeno pepper, seeded and finely chopped
1 tsp ground black pepper
1 tsp ground coriander
1 - 2 lb flank steak, fat trimmed (can use sirloin or tenderized)
1 head of lettuce
½ head cabbage, shredded (about 3 cups)
1 large carrot, cut into 2" long matchstick size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
½ cup lightly packed fresh cilantro sprigs
Guacamole if you like
1. To marinate steak: In large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapenos, black pepper and coriander to blend well. Reserve ¼ cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3. Remove steak from marinade(discard marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
4. Meanwhile, prepare the salad. In a large bowl, toss the cabbage, carrots, scallions and cilantro together.
5. To serve: Cut the steak across the grain into ¼-inch thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, cabbage mixture, and guacamole.