Spicy Hoisin Skirt Steak with Cucumber Salad

By cheeserohan

Ingredients

• 1 cup quick-cooking brown rice
• 2 Tablespoon hoisin sauce
• 1 teaspoon Sriracha or Asian chili-garlic sauce
• canola oil, for the grill
• 1 1/2 pounds, skirt steak, cut into 4 pieces
• 1 English cucumber, halved lengthwise and thinly sliced
• 2 scallions, thinly sliced, white and green parts separated
• 1 Tablespoon rice wine vinegar
• 1/2 teaspoon sugar
• kosher salt and black pepper
• 1/4 cup salted, roasted peanuts, chopped

Details

Servings 4

Preparation

Step 1

1. Heat grill to medium-high. Cook the rice according to the package directions.

2. Meanwhile, in a small bowl, stir together the hoisin and Sriracha; oil grill. Brush the steak with the hoisin mixture and grill, 2 to 3 minutes per side. Let rest for 5 minutes before slicing.

3. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar, and 1/4 teaspoon each salt and pepper. Serve with the steak and rice and sprinkle with the peanuts and scallion greens.