Grilled Sweet-Spicy Flank Steak with Charred Green Onions + Winter Cabbage-Apple Slaw

A fast, high-flavor grill night: sweet-spicy gochujang-style flank steak (easy pantry swap if you don’t have gochujang) with charred green onions, plus a crunchy cabbage-apple slaw that screams late-winter freshness.

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Ingredients

Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
Green Cabbage 1/2 lb (about 4 packed cups), thinly sliced $1.49/lb
Small Granny Smith Apple - Each 1 apple, julienned or thinly sliced $0.99 each
Green Onions 1 bunch, trimmed $1.50 each bunch
Kroger® Whole Garlic Bulbs 2 cloves, grated/minced $2.49 (5 ct)
Ginger Root 1 tsp grated (or skip) $4.99/lb
Soy sauce 2 Tbsp
Honey or brown sugar 1 Tbsp
Gochujang (or sriracha + miso/extra soy) 1–2 Tbsp (to taste)
Rice vinegar or apple cider vinegar 2 Tbsp, divided
Neutral oil (avocado/canola) 2 Tbsp, divided
Sesame oil (optional) 1 tsp
Salt & black pepper To taste
Mayonnaise or Greek yogurt 2 Tbsp (for slaw)

Instructions

Prep the grill for medium-high heat (about 450–500°F). Clean and oil the grates.
Marinate the steak: in a bowl mix 2 Tbsp soy sauce + 1–2 Tbsp gochujang + 1 Tbsp honey/brown sugar + 1 Tbsp neutral oil + 1 Tbsp vinegar + 2 minced garlic cloves + 1 tsp grated ginger (optional) + black pepper. Rub over 1 lb flank steak. Let sit 15–20 minutes while you prep slaw (or up to 30 minutes).
Make the slaw: thinly slice 1/2 lb green cabbage (about 4 packed cups). Julienne 1 Granny Smith apple. Toss in a bowl with 1 Tbsp vinegar + 1 Tbsp neutral oil + 2 Tbsp mayo or Greek yogurt + pinch of salt + pepper. Taste and adjust (more vinegar for tang, more honey for sweet).
Grill the green onions: toss 1 bunch green onions with a drizzle (about 1 tsp) neutral oil and a pinch of salt. Grill 1–2 minutes per side until lightly charred; set aside.
Grill the flank steak: place marinated steak on the grill. Cook 4–6 minutes per side for medium-rare (time depends on thickness). Aim for 125–130°F internal, then rest.
Rest and slice: rest the steak 8–10 minutes. Slice thinly against the grain.
Serve: pile steak next to the crunchy cabbage-apple slaw and charred green onions. Drizzle any resting juices over the sliced steak.

Health notes: ~700–900 calories per serving (depends on steak portion and dressing). Healthiness: High protein; slaw adds fiber and micronutrients. Keep it lighter by using less sugar/honey in the marinade and a yogurt-based slaw dressing.

Drink pairing: Sweet-spicy beef wants fruit + acidity, not heavy oak. Pairing styles: Washington Syrah (peppery/dark fruit), Grenache-based red (juicy, low-tannin), or off-dry Riesling (cools the heat). Local bottle idea (WA): Charles Smith “Kung Fu Girl” Riesling—classic spicy-food partner.

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