Prep 30 mins
Cook 15 mins
I found this recipe in Cuisine Lite and my whole family loved it! And it's low-cal! I think you could have one and a halved the marinade so that there was more for the steak to soak in, but it was good regardless
- 1⁄4 cup hoisin sauce
- 1⁄4 cup low sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons chopped garlic
- 2 tablespoons toasted sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chopped fresh ginger
- 1 teaspoon sriracha sauce
- 1 1⁄2 lbs flank steaks
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger, and Sriracha in a blender, or food processor until smooth.
- Score one side of steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature at least 20 minutes. (save remaining sauce to use in Snap Pea Noodle Salad).
- Preheat grill to high.
- Remove steak from marinade, season with salt and pepper, and grill, covered, 5 minutes. Turn steak over and grill to desired donesness.
- Transfer to cutting board and let rest 5 minutes before slicing thinly against the grain.
The blend of flavours in this marinade are great. I let the steak sit for about an hour and used a stove top grill (I thought I had propane for the BBQ!). This marinade would also be very good with chicken or pork. I enjoyed this with Goofy Bread Rolls, Crusty New Potatoes and a fresh salad. Made for my adopted chef for Fall PAC 2011. Thanks Ashley Vineyard! :)
OMG, this is soooo good. I marinated mine all day and then put on the grill and the end result was nothing short of amazing. Tender, great spice flavor ease of prep to just send it over the the top. I used Hoisin Sauce followed the rest to the letter and I couldn't have asked for more. Served with Foccacia Barasi hot from the oven and Bombay Potatoes as a side.
Great way to marinate a flank steak with wonderful Asian flavors. I made this as written except I cut the garlic and sesame oil in half, as I didn't want those to totally overpower the other flavors completely. I was worried that the sriacha sauce might be too hot for me, as this was new to me, but I couldn't really tell it was in the marinade. I grilled it to a medium-rare/medium doneness and served it with baked potatoes, rolls and salad. Thanks for sharing the recipe. Made for the "Pick A Chef Event".