This Hoisin Flank Steak recipe uses a simple glaze of Hoisin sauce, fresh ginger, and lime juice to transform a humble flank steak into a delicious, dinnertime favorite!
Some nights, you just need a really simple recipe.
I love buying flank steak because it’s such a versatile cut! It’s easy to just plan a Fajita night, but this time I decided to put an Asian marinade on the steak and broil it for laziness purposes.
I’m not sure why, but I only recently started using my broiler for cooking meat. Mostly I just used it for making nachos and roasting poblanos.
I was binge-watching the Food Network not too long ago and *someone* on *some show* (really can’t remember, sorry guys) said that a broiler is really just like an upside-down grill.
I had never thought about it that way, but it makes total sense and gave me the extra push I needed to start broiling my meats.
For this hoisin steak recipe, you just preheat your broiler (on High if there’s a setting for that), mix up the glaze, then brush the top of the flank steak with the sticky hoisin sauce. Broil it on one side, flip it and brush the hoisin steak glaze the second side, then put it back in to finish cooking on the other side. Let it rest, slice it, and DIG IN.
See, I told you it was easy.
Use the leftovers to make Asian fusion tacos, hoisin steak salad, or even Vietnamese-style Bahn Mi sandwiches!
I served this hoisin beef with a side of rice and a really easy cucumber salad.
Just grab a big bowl and toss together: 1 large cucumber (peeled, seeded, and sliced into half moons), 1/4 cup sliced red onion, 1 carrot (cut into matchsticks), 1 tablespoon sugar, 1 tablespoon chopped cilantro leaves, juice of one lime, and fish sauce (or salt, if you’re boring like that) to taste.
Here’s the Recipe!
- 1 1/2 pounds flank steak
- 4 tablespoons hoisin sauce
- 1 teaspoon grated fresh ginger root
- Zest of 1 lime
- Preheat your oven's broiler on High. Place the flank steak on a broiler pan.
- Combine the hoisin sauce, ginger, and lime zest in a small bowl. Brush half of the mixture onto the top of the flank steak.
- Broil for 6 minutes, then remove the pan from the oven and turn the steak onto the other side. Brush with the remaining glaze, then return to the oven for another 6 minutes (or until cooked to your liking).
- Transfer to a cutting board and let rest for 5 minutes. Slice diagonally across the grain.
Amount Per Serving: Calories: 367|Total Fat: 15g|Saturated Fat: 6g|Trans Fat: 0g|Unsaturated Fat: 7g|Cholesterol: 135mg|Sodium: 354mg|Carbohydrates: 9g|Fiber: 1g|Sugar: 5g|Protein: 48g|
Nutrition information has been auto-calculated for your convenience.
August 3, 2015 | Last Updated on October 26, 2020 by Linda