Ingredients:
Makes eight servings Total preparation and cooking time: 40-45 minutes Marinating time: 15 minutes to 2 hours 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each) 1/4 teaspoon pepper 1 large red onion, cut into 1/2-inch-thick slices 4 cups thinly sliced Napa cabbage Ginger-Maple Marinade and Dressing 1/2 cup reduced sodium soy sauce 1/3 cup pure maple syrup 1/4 cup lemon juice 2 tablespoons minced fresh ginger 1 tablespoon sesame oil 1-1/2 teaspoons minced fresh garlic 1-1/2 teaspoons chile-garlic paste

Instructions:
Whisk Ginger-Maple Marinade and Dressing ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing. Remove steaks and discard marinade. Sprinkle steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange onion around steaks. Grill steaks, uncovered, 15-18 minutes for medium rare to medium doneness, turning occasionally. Grill onions 15-20 minutes or until tender, turning occasionally. Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of remaining dressing. Pass remaining dressing. All materials courtesy of The Beef Checkoff. Visit www.BeefItsWhatsForDinner.com for nutrition information, recipes and more details