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Hoisin-Glazed Steak with Sesame Vegetables

Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on time 36 mins
Total time 36 mins
Yield Serves 4 (serving size: 3 ounces steak and 1/3 cup vegetables)
Serve with Soba Noodle Salad. A splash of fish sauce adds a rich, savory flavor to the glaze, but it's OK to omit it if you don't have it on hand.


  • 1 teaspoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon lower-sodium soy sauce
  • 1 cup English cucumber, halved lengthwise and diagonally sliced
  • 1 cup sliced radishes, halved
  • 1/4 cup torn fresh cilantro leaves
  • 1/8 teaspoon salt
  • 3 tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon fish sauce
  • 1/4 teaspoon crushed red pepper
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • Soba Noodle Salad

Nutrition Information

  • calories 220
  • fat 10.2 g
  • satfat 3.4 g
  • monofat 4.8 g
  • polyfat 0.9 g
  • protein 23.3 g
  • carbohydrate 7.3 g
  • fiber 0.6 g
  • cholesterol 65 mg
  • iron 1.7 mg
  • sodium 466 mg
  • calcium 26 mg

How to Make It

  1. Preheat grill to high heat.

  2. Combine vinegar, sesame oil, and soy sauce in a medium bowl; add cucumber and radishes. Sprinkle with cilantro and salt; toss gently to coat.

  3. Combine hoisin and next 4 ingredients (through red pepper) in a small bowl. Brush half of hoisin mixture over steak. Place steak on a grill rack coated with cooking spray; grill 5 minutes. Turn steak over, and brush with remaining hoisin mixture; grill 5 minutes or until desired degree of doneness. Let stand 5 minutes. Cut steak across the grain into thin slices; serve with vegetables.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit