Sesame-Hoisin Glazed Flank Steak

By lorik

Serve with rice.

Ingredients

• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons Sriracha sauce
• 1 teaspoon cornstarch
• 1 (1 1/2-pound) flank steak, trimmed
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 teaspoons toasted sesame seeds

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk hoisin, vinegar, sesame oil, Sriracha, and cornstarch together in bowl. Pat steak dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

2. Stir hoisin mixture into now-empty skillet and cook over medium-high heat, scraping up any browned bits, until sauce has thickened, about 2 minutes. Slice steak thin on bias against grain and transfer to platter. Stir any accumulated meat juices into sauce and spoon over meat. Sprinkle with cilantro and sesame seeds. Serve.