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Grilled Hanger Steak with Kimchi-Apple Slaw

This week's nutrition for fertility recipe is a refreshing and nutritious grilled steak. As we begin our passage into spring, what better way to strengthen and restore our essence than a wonderful, warming steak. In Chinese Medicine, beef is known to tonify the chi, strengthen the spleen and dispel dampness, while also strengthening the bones and tendons.

Grilled Hanger Steak with Kimchi-Apple Slaw

Grass fed beef is an excellent source of zinc, iron, selenium, protein and Vitamin B12. Grass fed beef is also a great form of Vitamin B6, which is one of the most important vitamins for conceiving and fertility because it contributes to the regulation of normal hormonal activity. 

Kimchi is a fermented food, which provides the probiotic bacteria necessary to keep the GI tract healthy and digestion strong. It has high levels Vitamin B, C, and Beta Carotene, these beneficial enzymes and immunoglobulins offer increased flora, or “good bacteria”, which is essential for both a pregnant mother and her baby.  

Apples are a symbol of fertility, as they are believed to have life giving properties. High in fiber, rich in vitamins and minerals, apples increase blood circulation and promote the absorption of iron from other foods. Apples are also rich in antioxidants, which scavenge destructive free radicals in the body.

Yields: 4 Servings

Time: 45 minutes  

List of Ingredients

  • 2 tablespoons grapeseed oil, plus more for grilling
  • 3 tablespoons plus 1 teaspoon organic raw sugar
  • 3 tablespoons Braggs Liquid Aminos™
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely grated ginger
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • Sea salt
  • Pepper
  • 2 pounds Grass Fed hanger steak
  • 1/3 cup low-fat plain Greek yogurt 
  • 2 teaspoons apple cider vinegar
  • 1 Granny Smith apple, peeled and julienned
  • 1 cucumber, julienned
  • 1 cup cabbage kimchi with juices, chopped
  • Sesame seeds, for garnish
  • Sliced scallion, for garnish 

Steps

  • Marinate the steak in a large bowl, combine the grapeseed oil and 3 tablespoons of sugar with the soy sauce, sesame oil, ginger, garlic and shallot; season with salt and pepper. Let stand for 15 minutes.
  • Meanwhile, in a medium bowl, combine the Greek yogurt with the vinegar and remaining 1 teaspoon of sugar. Stir in the apple, cucumber and kimchi; season with salt and chill.
  • Light a grill and oil the grate. Grill the steak over moderate heat until charred and medium-rare within (or to your liking), 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
  • Thinly slice the steak, top with sesame seeds and scallion and serve with the slaw.

Recipe adapted from Food & Wine

Robin Sheared

Blue Ova Health, 1414 Castro St, San Francisco, CA, 94114, United States