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Grilled Flank Steak with Hoisin Sauce

Source of Recipe


Cooking Light, June 1998






List of Ingredients



• 1 pound flank steak
  
• 1/2 cup hoisin sauce
  
• 3 tablespoons fresh orange juice
  
• 3 tablespoons sherry
  
• 2 tablespoons grated peeled fresh ginger
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon honey
  
• 1 tablespoon dark sesame oil
  
• 1 1/2 teaspoons freshly ground black pepper
  
• Cooking spray
  






Instructions



1. Trim fat from steak. Combine hoisin sauce and the next 7 ingredients (sauce through pepper) in a 2-cup glass measure, reserving 3/4 cup. Pour remaining hoisin mixture in a zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 4 to 8 hours. Remove steak from bag, discarding marinade. Prepare grill. Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.