Spicy Hoisin Skirt Steak With Cucumber Salad

Photo by Yunhee Kim
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 444 calories
    • 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


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


  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.