Combine vinegar, sesame oil, and soy sauce in a medium bowl; add cucumber and radishes. Sprinkle with cilantro and salt; toss gently to coat.
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.
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The whole family love this steak. We did think that the flavor would be much better and stronger if the steak were allowed to marinate in the hoisin glaze overnight before grilling, but it was still delicious. You can read my full review at Taking On Magazines: http://bit.ly/11H0tWR
Made exactly as directed, using sirloin based on first review. Very tender and flavorful but needs some tweaking. I tasted a bit too much hoisin so will decrease to 2 Tbs. next time. The vegetable salad was great. I added some celery as it was on hand, doubled the rice vinegar and added 1 tsp. sugar. I would rate the veggies as four star themselves.
Flank steak is too tough for our taste. I will substitute sirloin or top round in the future, and perhaps tenderize before grilling. We also thought the flavorings could be intensified a bit. Overall this recipe has lots of potential, and I'll tweak it and serve it again.
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