I asked son and his GF what they'd like for dinner for the next few days.

Son's GF went on line and found some steak recipes for us to look at. This is one we tried and really liked. I didn't take a picture of the steak but did take a picture of the slaw. I also decided to add a salad with tomatillos. Here are the recipes.

Grilled Asian Flank Steak with Sweet Slaw

1/4 cup soy sauce

5 tablespoons vegetable oil

5 teaspoons minced peeled fresh ginger, divided

1 garlic clove, pressed

1 1 1/2-pound flank steak

3 tablespoons sugar

3 tablespoons seasoned rice vinegar

2 red jalapeños, thinly sliced into rounds

5 cups thinly sliced Napa cabbage (about 9 ounces)

3/4 cup chopped green onions, divided

Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

IMAGES STOLEN BY PHOTOBUCKET

tomatillo salad:

1/4 cup vegetable oil, divided

3/4 teaspoon ground cumin

1/2 pound fresh tomatillos, husked and rinsed

1 cup cilantro leaves

2 teaspoons finely chopped shallot

2 teaspoons fresh lime juice

Make salad 

Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.

Cut steaks into serving pieces and top with salsa and salad.

Cooks’ notes: •Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat, 4 to 10 minutes for medium-rare.
•Salsa (not salad) can be made 1 day ahead and chilled. Rewarm before serving.