Hoisin Flank Steak with Asian Cucumber Salad

By cborrelli

Ingredients

• 3 tablespoons hoisin sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon grated orange rind
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 2 cups thinly sliced seeded peeled cucumber
• 1/4 cup thinly vertically sliced red onion
• 1/4 cup matchstick-cut carrot
• 1 tablespoon sugar
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons fish sauce
• 1/8 teaspoon salt

Preparation

Step 1

1. Preheat broiler.

2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.

Spiced wonton chips:

Thaw 8 wonton wrappers, if frozen.
Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil.
Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl.
Sprinkle wrappers evenly with five-spice powder mixture.
Bake at 450° for 3 minutes or just until crisp.