Sesame-Hoisin Glazed Flank Steak
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup hoisin sauce 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons Sriracha sauce 1 teaspoon cornstarch 1 (1 ½-pound) flank steak, trimmed1 tablespoon vegetable oil ¼ cup chopped fresh cilantro 2 teaspoons toasted sesame seeds
Before You Begin
Serve with rice.
Instructions
- Whisk hoisin, vinegar, sesame oil, Sriracha, and cornstarch together in bowl. Pat steak dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 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 on bias against grain and transfer to platter. Stir any accumulated meat juices into sauce and spoon over meat. Sprinkle with cilantro and sesame seeds. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons Sriracha sauce
1 teaspoon cornstarch
1 (1 ½-pound) flank steak, trimmed
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
2 teaspoons toasted sesame seeds
Ingredients
¼ cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons Sriracha sauce
1 teaspoon cornstarch
1 (1 ½-pound) flank steak, trimmed
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
2 teaspoons toasted sesame seeds
Ingredients
¼ cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons Sriracha sauce
1 teaspoon cornstarch
1 (1 ½-pound) flank steak, trimmed
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
2 teaspoons toasted sesame seeds
Why This Recipe Works
The complex flavors of hoisin sauce, rice vinegar, toasted sesame oil, and Sriracha give the sauce a kick, while a little cornstarch produces a velvety texture.
Before You Begin
Serve with rice.
Instructions
- Whisk hoisin, vinegar, sesame oil, Sriracha, and cornstarch together in bowl. Pat steak dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 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 on bias against grain and transfer to platter. Stir any accumulated meat juices into sauce and spoon over meat. Sprinkle with cilantro and sesame seeds. Serve.
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