Grilled hoisin-ginger flank steak
2
Points®
Total time: 2 hr 35 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This sweet and savory Asian dish gets its delicious flavor from hoisin sauce mixed with orange and ginger. Hoisin sauce is a thick, fermented sauce similar to soy sauce. It can be made ahead up to 2 days ahead and prepared in only 20 minutes. While the steak rests, cut 3/4 pound small zucchini lengthwise in half; sprinkle with salt and pepper and spray on both sides with olive oil nonstick spray. Place on the grill rack and grill, turning once, until tender, 6 to 8 minutes. Serve this dish with broccoli and rice.
Ingredients
Cooking spray
1 spray(s)
Hoisin sauce
¼ cup(s)
White wine vinegar
1 Tbsp
Fresh ginger
1 Tbsp
Shallot
1 medium
Garlic
2 clove(s)
Orange zest
1½ tsp
Uncooked lean flank steak
1 pound(s)
Kosher salt
¼ tsp
Instructions
1
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.
2
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3
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.
4
Per serving: 3 slices steak
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