Flank steak takes well to all sorts of treatments, so we decided to dress it up with classic Asian flavors.
We start by marinating it in five-spice powder, rice vinegar and soy sauce.
While the steak is absorbing all those rich flavors, we grate a daikon radish (they resemble giant white carrots, but have a mild peppery bite) and toss it grated fresh ginger, scallions and red bell pepper for a simple slaw with just enough assertiveness to cut through the savory heft of the steak.
If you want to keep this dish lean, serve it as is or over brown rice. But if you are willing to embrace carbs, try it slapped on a bun.