3 cloves garlic, minced
3 tbsp chopped fresh flat-leaf parsley leaves
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp olive oil
1/2 tsp fresh ground black pepper
12 oz flank steak, trimmed of fat
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Pinch sea salt
4 tsp red wine vinegar
1 tsp olive oil
1 tsp raw honey
1/2 tsp crushed caraway seeds
Pinch sea salt and fresh ground black pepper
4 cups finely shredded red cabbage
1 cup trimmed and shredded carrot
1 cup trimmed and shredded zucchini
1/2 cup thinly sliced sweet onion
1/4 cup raw unsalted sunflower seeds
In a large shallow bowl, combine garlic, parsley, 2 tbsp vinegar, mustard, 1 tsp olive oil and 1/2 tsp pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.
Meanwhile, prepare coleslaw: In a large bowl, whisk together 4 tsp vinegar, 1 tsp olive oil, honey, caraway seeds and pinch each salt and pepper. Add cabbage, carrot, zucchini and onion, tossing to coat. Let stand for 20 minutes. Stir in sunflower seeds.
Meanwhile, preheat grill to medium-high and lightly oil grate with cooking oil. Remove steak from marinade, discarding excess marinade. Sprinkle with pinch salt. Add to grill; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare and 12 minutes for medium doneness (internal temperature should reach 145°F when tested with a food thermometer). Transfer to a cutting board and let stand for 3 minutes before slicing thinly diagonally across the grain. Serve with coleslaw.