If you've never tried pickled cabbage, this is the recipe for you. Grilled flank steak and a spicy blend of cabbage and onions are a perfect flavor match.
What You Need
Original recipe yields 6 servings
1 beef flank steak (1-1/2 lb.)
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup apple cider
4 cups shredded cabbage
1 small red onion, halved, thinly sliced
1 qt. (4 cups) water
3/4 cup KRAFT Zesty Italian Dressing
2 tsp. hot pepper sauce
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Let's Make It
Heat grill to medium heat.
Mix barbecue sauce and cider; pour over steak in shallow dish. Turn to coat both sides of steak. Refrigerate 30 min. to marinate, turning after 15 min.
Meanwhile, combine cabbage and onions in large microwaveable bowl. Add water. Microwave on HIGH 10 min. or until vegetables are tender; drain. Add dressing and hot sauce; toss to coat. Refrigerate until ready to serve.
Drain steak; discard marinade. Grill steak 17 to 20 min. or until medium doneness (160ºF), turning after 10 min. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Serve with cabbage mixture.
Instead of microwaving cabbage mixture, cook it on top of the stove. Combine cabbage, onions and water in large saucepan. Bring to boil on medium-high heat; simmer on medium-low heat 10 min., stirring occasionally. Drain cabbage; transfer to large bowl. Add dressing and hot sauce; toss to coat. Refrigerate until ready to serve.
Steak can be marinated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.