In a large resealable plastic bag, combine London broil with soy sauce, vegetable oil, garlic, and grated ginger. Refrigerate several hours.
Heat grill pan over high heat. Cook steak 6 minutes, turn over, and cook 6 more minutes for medium-rare. Let rest.
In large bowl, combine coleslaw mix, green onions, and carrot. In a small saucepan, combine all the dressing ingredients. Heat to boiling over medium-high heat, stirring until sugar dissolves. Toss warm dressing with vegetables. Cut steak into thin slices and add to salad.
Originally Submitted
1/20/2011
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You can add this Thai Steak Salad II recipe to your own private DesktopCookbook.
