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
- Whisk together hoisin sauce, vinegar, sesame oil, sriracha, and cornstarch in a bowl. Set aside.
- Heat oil in a 12" skillet over medium high heat until just smoking.
- 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.
- 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.
- 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.