Saturday, 22 August 2015

Hoisin-Sesame Flank Steak

I also have quite a backlog, and this is one of the earliest Cook's Country recipes we cooked. It's another one of the 30-minute recipe cards.

We cooked this long enough that I don't really remember the details, but as best I recall it was tasty and we didn't significantly deviate from the recipe as written.


  • ¼ cup hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp Sriracha
  • 1 tsp cornstarch
  • 1 (1½ pound) flank steak, trimmed
  • 1 tbsp vegetable oil
  • ¼ cup chopped fresh cilantro
  • 2 tsp toasted sesame seeds

  1. Whisk together hoisin sauce, vinegar, sesame oil, sriracha, and cornstarch in a bowl. Set aside.
  2. Heat oil in a 12" skillet over medium high heat until just smoking.
  3. Cook steak until well browned and meat registers 125°F (for medium rare), 5-7 minutes per side. Transfer to carving board and let stand for five minutes.
  4. Stir hoisin mixture into now-empty skillet and cook over medium-high heat, scraping up any browned bits, until sauce has thickened, about 2 minutes.
  5. Slice steak thin against the grain and transfer to platter. Stir any accumulated meat juices into sauce and spoon over meat. Sprinkle with cilantro and sesame seeds. Eat.
They suggest serving this over rice. We served it with braised spring vegetables, which I'll be uploading the recipe for shortly.

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