Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time
36 Mins
Total Time
36 Mins
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.

How to Make It

Step 1

Preheat grill to high heat.

Step 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.

Step 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.

Chef'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

Ratings & Reviews

Good glaze

July 31, 2016
Have made this a few times now.  Great with the recommended soba noodle salad.  Definitely a keeper.

TheMomChef's Review

May 03, 2013
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:

MaryEliz's Review

April 21, 2013
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.

catscooking's Review

April 08, 2013
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.