1 bottle sesame-ginger vinaigrette
1 tbsp minced garlic
1 ½ lb flank steak
6 cups bagged coleslaw mix
1 medium red bell pepper, quartered, thinly sliced crosswise
4 oz snow peas
1 ½ cups bagged shredded carrots
½ cup thinly sliced scallions
3 tbsp cider vinegar
Garnish: toasted sesame seeds.
Mix ½ cup vinaigrette and the garlic in a gallon-size zip top bag. Add steak, seal bag and turn to coat steak. Refrigerate 1 hour or overnight. Heat outdoor grill. Meanwhile put remaining ingredients in a bowl. Add remaining ½ cup vinaigrette and toss to mix and coat. Remove steak from bag: place on grill. Grill, turning once, 12 to 14 minutes for medium rare. Remove to a cutting board; let rest 5 minutes before slicing across the grain. Garnish salad with sesame seeds; serve with the steak.