Grilled Asian Flank Steak with Sweet Slaw

• 1/4 cup soy saucesoy-sauce
• 5 tablespoons vegetable oilvegetable-oil
• 5 teaspoons minced peeled fresh ginger, dividedginger
• 1 garlic clove, pressedgarlic
• 1 1 1/2-pound flank steak
• 3 tablespoons sugarsugar
• 3 tablespoons seasoned rice vinegarseasoned-rice-vinegar
• 2 red jalapeños, thinly sliced into rounds
• 5 cups thinly sliced Napa cabbage (about 9 ounces)
• 3/4 cup chopped green onions, dividedscallion

1. 01Prepare 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.
2. 02Stir 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.
3. 03Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

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