Hoisin Flank Steak with Asian Cucumber Salad

Hoisin Flank Steak with Asian Cucumber Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

Yield:

4 servings (serving size: 3 ounces steak and 1/2 cup salad)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 213
Fat 7.7 g
Satfat 2.9 g
Monofat 2.8 g
Polyfat 0.3 g
Protein 24.6 g
Carbohydrate 11.5 g
Fiber 0.7 g
Cholesterol 38 mg
Iron 1.7 mg
Sodium 501 mg
Calcium 30 mg

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

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.

Note:

David Bonom,

Cooking Light

April 2009
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