Ingredients
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1/4 cup hoisin sauce
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1/4 cup low sodium chicken broth
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2 tablespoons rice vinegar
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2 tablespoons chopped garlic
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2 tablespoons toasted sesame oil
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1 tablespoon brown sugar
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1 tablespoon low sodium soy sauce
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1 tablespoon chopped fresh ginger
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1 teaspoon sriracha sauce
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1 1/2 lbs flank steaks
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Instructions
- Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger, and Sriracha in a blender, or food processor until smooth.
- Score one side of steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature at least 20 minutes. (save remaining sauce to use in Snap Pea Noodle Salad).
- Preheat grill to high.
- Remove steak from marinade, season with salt and pepper, and grill, covered, 5 minutes. Turn steak over and grill to desired donesness.
- Transfer to cutting board and let rest 5 minutes before slicing thinly against the grain.