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Grass Fed Asian Flank Steak with Sweet Slaw - Recipe

Lean and Savory Steak with Asian-Inspired Flavors

Grass fed steak tends to be leaner than most conventional cuts of meat

Not your typical meat-and-potatoes dish packed with unwanted carbohydrates, this lean and tasty recipe is full of protein. With a mix of mouth-watering Asian flavors and sweet slaw on the side, it's a healthy and flavorful dinner that you can't say no to.


1/4 cup reduced sodium soy sauce
1 Tbsp. olive oil
2 Tbsp. ginger, minced, divided
2 tsp. garlic, chopped
1 1/4 lbs. grass-fed flank steak
2 Tbsp. sugar
3 Tbsp. seasoned rice vinegar
1 Tbsp. jalapeño chili, finely chopped
5 cups Napa cabbage, thinly sliced
1 cup carrot, shredded
6 green onions, thinly sliced
Sea salt and black pepper
1 Tbsp. sesame seeds, toasted


1. Preheat grill to medium-high heat.

2. Add soy sauce, olive oil, 1 Tbsp. ginger and garlic to large zip lock bag. Add flank steak and marinate for 30 minutes or overnight.

3. Add sugar and rice vinegar to small saucepan, heating until sugar dissolves, remove from heat. Add jalapeño chili and remaining 1 Tbsp. ginger.

4. Place cabbage, shredded carrot and green onions in a bowl. Pour vinegar mixture over, add sea salt and black pepper; toss well. Let stand at room temperature while grilling steak.

5. Grill steak over medium heat for about 6 minutes on each side until medium-rare. Transfer to cutting board and let rest 5 minutes. Slice steak thinly against the grain.

6. To serve: Mound slaw on platter, arrange steak slices on slaw and sprinkle with sesame seeds.

Serves: 5
Calories per serving: 320
Calorie equivalent:  4 oz. protein, 2 vegetables, 1 fat

Paulette Lambert, R.D., C.D.E.
Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.




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