Grilled hoisin-ginger flank steak
White wine vinegar
1 Tbsp, grated peeled fresh
1 medium, finely chopped
2 medium clove(s), minced
1½ tsp, grated
Uncooked lean flank steak
1 pound(s), trimmed
- Combine hoisin sauce, vinegar, ginger, shallot, garlic, and orange zest in large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 2 hours or up to 2 days.
- Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
- Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Place steak on grill rack and grill until instant-read thermometer inserted into side of steak registers 145°F, about 5 minutes per side. Transfer steak to cutting board and let stand 10 minutes. Cut against grain into 12 slices. Serve sprinkled with salt.
- Per serving: 3 slices steak