Strip Steak with Hot Lime Honey Coleslaw....Mmmm Hmmm

Yum. Just finished supper and it's a keeper. My experiments are not always well received and I sometimes have to go back to basics. But I'm sure not all of Edison's inventions worked the first time.  This one did. 

I was going through old recipes this afternoon to decide which ones will make it into my never-ending cookbook project, which ones need revamping, and which ones just need to get scrapped, when I found one for an Asian flavored strip steak I haven't made in a long time. I haven't made it in a long time because I can't eat any of the ingredients in the marinade. It's got soy sauce, rice vinegar, and sugar in it. Any one of those items is pretty much a guarantee I'd need a handful of Benadryl and a possible a trip to the emergency room. And the slaw that usually accompanies it uses more vinegar and simple syrup, at which point I'd probably have to get out the Epi-Pen. So, a revamping was definitely in order! Here it is:

Hot Lime Honey Coleslaw
1 small head of purple cabbage, quartered, cored and thinly sliced
2 medium carrots, peeled and cut into matchstick sized strips
2 Tbsp olive oil
3 Tbsp honey
juice of 2 limes
Salt to taste

Heat the oil over medium high heat in a large saute pain. Add the cabbage and carrots. Let the veggies go for at least 5 minutes over high heat, stirring frequently to make sure the cabbage cooks evenly. The point is to soften it and brown the edges slightly.  If you find that it's browning too fast and the carrots are not cooking fast enough, reduce the heat to low and cover it for five minutes to steam.  You want the cabbage to retain a bright purple color tinged with white and the browning on the edges.While it is cooking, mix the honey and lime juice in a small bowl or measuring cup.   Remove the veggies from the heat and toss with the dressing and salt to taste. 

Strip Steak
1 1/2 lb. thin cut sirloin, trimmed of excess fat and cut into six 4-oz. pieces
2 or 3 Tbsp olive oil, plus a little more for the pan
1 tsp salt
juice of 1 lime
2 cloves of garlic, minced or crushed

Put the pieces of steak in a nice big ziploc and add in the other ingredients.  Seal it, mix it up really well and stick it into the fridge for an hour or so. Less time is fine if you're in a rush, but you might want to throw in the juice of an extra lime to pack the flavor if you can't marinate it for very long. After you get the veggies going, get a well seasoned saute pan nice and hot with a little more oil over fairly high heat.  Cook the steaks in the pan for about 4 minutes per side, season with salt to taste and serve over the hot slaw.