The warmth of nutmeg helps round out the sweet, salty, and tangy Asian-inspired marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.
3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
How to Make It
Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Prepare grill or grill pan to medium-high heat.
Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.
Easy and tasty. I like to serve it with brown rice and sauteed spinach sprinkled with sesame seeds. For really good leftover steak for salad and sandwiches hold back about 1/2 cup of the marinade to use as sauce. Serve some with the steak and then pour the rest over the leftover meat and seal in a zip bag to keep it moist.
I've made this dish many times, with both chicken and beef. My whole family enjoys it.
I wouldn't hesitate to serve it to company. I like to marinate the steak, then throw it in the freezer for when I need a quick and easy dish.
My husband and I both thought this was outstanding. I only marinated the steak for 30 minutes; I can't imagine how good this would have been if I'd left it in longer. I served it over rice, with oven roasted vegetables (drizzled with olive oil, salt and pepper, and thyme). Delicious
We made this as directed. It was okay, but I wouldn't make it again and I was a little embarrassed that we were serving it to company. Wish we'd tried it first. It is on the sweet side. There are better marinades out there. The meat was moist though.
This was good, but nothing special. (Although my 2 year old LOVED it and ate more steak than me!) I found the sauce to be a bit too hoison-y. Next time I would use less hoison and more ginger, garlic, soy sauce, and crushed red pepper. I served the steak with szechuan green beans and rice noodles.
Great flavor! Marinated steak and chicken breasts, both turned out wonderful. The chicken was particularly moist. Used the leftover steak and sauce for a salad. Mixed the sauce with a bit more hoisen sauce and olive oil for a simple dressing, tossed it all on salad greens with some avocado, and added the chopped steak.