HOISIN FLANK STEAK WITH ASIAN CUCUMBER SALAD

Hoisin Flank Steak With Asian Cucumber Salad image

Provided by GibbyLou

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

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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

Steps:

Preheat broiler.
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.
Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
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.
Serving Size: 3 ounces steak and 1/2 cup salad.

Nutrition Facts : Calories 310.8, Fat 12.4, SaturatedFat 4.4, Cholesterol 78.9, Sodium 734.5, Carbohydrate 22.2, Fiber 1.4, Sugar 8.3, Protein 26.8