Grilled hoisin-ginger flank steak

Total Time
2 hr 35 min
10 min
10 min
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.


Cooking spray

1 spray(s)

Hoisin sauce

¼ cup(s)

White wine vinegar

1 Tbsp

Ginger root

1 Tbsp, grated peeled fresh

Uncooked shallot(s)

1 medium, finely chopped


2 medium clove(s), minced

Orange zest

1½ tsp, grated

Uncooked lean flank steak

1 pound(s), trimmed

Kosher salt

¼ tsp


  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