Hoisin Flank Steak with Asian Cucumber Salad

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 7.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 24.6g
  • Carbohydrate: 11.5g
  • Fiber: 0.7g
  • Cholesterol: 38mg
  • Iron: 1.7mg
  • Sodium: 501mg
  • Calcium: 30mg

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. 1. Preheat broiler.
  2. 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. 3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
  4. 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.
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