Grilled Grapefruit-Soy Flank Steak with Grapefruit Cabbage Slaw
Grilled flank steak with a grapefruit-soy marinade and a crunchy cabbage slaw with grapefruit. Great for winter citrus season when you still want grill flavor.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
- Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (juice + zest optional) $2.49/lb (each)
- Soy sauce 2 Tbsp
- Olive oil or neutral oil 2 Tbsp
- Honey or brown sugar 1 Tbsp
- Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
- Ginger Root (optional) 1 tsp grated $4.99/lb
- Green Cabbage 1/2 lb, thinly sliced $1.49/lb
- Green Onions 2, thinly sliced (slaw garnish) $1.50 each bunch
- Salt & black pepper To taste
- Rice vinegar or apple cider vinegar (optional) 1 Tbsp (if slaw needs more tang)
Instructions
- Marinate steak: juice grapefruit (about 1/2 cup). Mix 1/4 cup grapefruit juice + soy sauce + oil + honey/brown sugar + garlic + ginger (optional) + black pepper. Add flank steak and marinate 20–45 minutes (don’t go hours—citrus can affect texture).
- Prep grill for medium-high heat. Oil grates.
- Make slaw: toss cabbage with 1–2 Tbsp grapefruit juice (from remaining) + pinch salt + a drizzle of oil. Add sliced green onions. Add 1 Tbsp vinegar if you want it punchier.
- Grill steak: cook 4–6 minutes per side for medium-rare (125–130°F), then rest 8–10 minutes.
- Slice against the grain and serve with grapefruit-cabbage slaw.
Health notes: ~700–900 calories per serving depending on steak portion; slaw boosts fiber and vitamin C.
Drink pairing: Off-dry Riesling (tames citrus tang) or a juicy Grenache blend.