Spicy Hoisin Skirt Steak With Cucumber Salad

Spicy Hoisin Skirt Steak With Cucumber Salad
Yunhee Kim
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preparation
10
minutes
cooking
35
minutes
Serves 4

Ingredients

1
cup
quick-cooking brown rice
2
tablespoons
hoisin sauce
1
teaspoon
Sriracha or Asian chili-garlic sauce
canola oil, for the grill
1 1/2
pounds
skirt steak, cut into 4 pieces
1
English cucumber, halved lengthwise and thinly sliced
2
scallions, thinly sliced, white and green parts separated
1
tablespoon
rice wine vinegar
1/2
teaspoon
sugar
kosher salt and black pepper
1/4
cup
salted, roasted peanuts, chopped

Directions

  1. Heat grill to medium-high. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, stir together the hoisin and Sriracha; oil grill. Brush the steak with the hoisin mixture and grill, 2 to 3 minutes per side. Let rest for 5 minutes before slicing.
  3. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar, and ¼ teaspoon each salt and pepper. Serve with the steak and rice and sprinkle with the peanuts and scallion greens.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 444
  • Fat 20 g
  • Sat Fat 6 g
  • Cholesterol 79 mg
  • Sodium 458 mg
  • Protein 40 g
  • Carbohydrate 26 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 50 mg
What does this mean? See Nutrition 101.

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