Hoisin Flank Steak With Asian Cucumber Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons hoisin sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon orange rind, grated
• 1 (1 lb) flank steak, trimmed
• cooking spray
• 2 cups cucumbers, seeded, peeled, and thinly sliced
• 1/4 cup red onion, thinly vertically sliced
• 1/4 cup matchstick-cut carrot
• 1 tablespoon sugar
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons fish sauce
• 1/8 teaspoon salt
• 8 wonton wrappers
• 2 teaspoons dark sesame oil
• 1/4 teaspoon chinese five spice powder
• 1/8 teaspoon salt

Recipe

• 1 preheat broiler.
• 2 combine first 3 ingredients in a small bowl. brush steak with half of hoisin mixture. place steak on a broiler pan coated with cooking spray. broil 6 minutes. turn steak over; brush with remaining hoisin mixture. broil 6 minutes or until desired degree of doneness. place steak on a cutting board; let stand 5 minutes.
• 3 combine cucumber and remaining ingredients in a bowl; toss to combine. cut steak diagonally across grain into thin slices. serve with cucumber salad.
• 4 thaw 8 wonton wrappers, if frozen. cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. combine 1/4 teaspoon chinese five-spice powder and 1/8 teaspoon salt in a small bowl. sprinkle wrappers evenly with five-spice powder mixture. bake at 450° for 3 minutes or just until crisp.
• 5 serving size: 3 ounces steak and 1/2 cup salad.