Easy Asian Flank Steak
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Soya sauce||2 Tablespoon|
|Fresh squeezed lime juice||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Oriental chili paste/1 teaspoon red pepper flakes||2 Teaspoon|
|Flank steak||1 1⁄2 Pound|
1. In a shallow glass dish, whisk together hoisin sauce, soya sauce, lime juice, oil, garlic and chili paste; add steak, turning to coat both sides with marinade. Refrigerate, covered, at least 8 hours or up to 24 hours. Remove meat from refrigerator 30 minutes before cooking.
2. Reserving the marinade, place steak on a greased grill over medium-high heat. Cook, basting often with marinade, for 7 to 8 minutes per side or until medium-rare. (Alternately, place steak on foil-lined baking sheet; broil 4 inches (10 cm) below preheated broiler for 7 to 8 minutes on each side.) Transfer to cutting board, cover loosely with foil; let stand 10 minutes. Thinly slice at right angles to the grain of meat.