Spicy Hoisin Skirt Steak With Cucumber Salad

Spicy Hoisin Skirt Steak With Cucumber Salad
Yunhee Kim
Take your dinner leftovers to go the next day by layering the steak, cucumbers, and avocado between thick slices of whole-wheat bread.

Get the recipe for Spicy Hoisin Skirt Steak With Cucumber Salad.
Serves 4
preparation
10
minutes
cooking
35
minutes

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.