spicy skirt steak with cucumber salad

I love a meal that comes together quickly and easily, especially if it is healthy too. I am not normally one for red meat but I love hoisin sauce so I had to try this. This is a great summer meal: simple and one that doesn't involve too much heat in the kitchen.

serves 4
adapted from REAL SIMPLE, August 2011

1 cups cooked long-grain brown rice
3 Tbsp. hoisin sauce
2 tsp. Sriracha chili sauce
1 1/2 pounds skirt steak
1 cucumber, thinly sliced
2 scallions, sliced
1 Tbsp. rice wine vinegar
1/2 tsp. sugar
kosher salt and black pepper
1/4 c. salted roasted peanuts, chopped

1. Heat grill to medium high. In a small bowl, mix together 2 Tbsp. hoisin sauce and 1 tsp. chili sauce. Brush the steak with mixture and grill, 3 to 4 minutes per side. Let rest 5 minutes before slicing.
2. In a medium bowl, toss cucumber, scallions, vinegar, and sugar. Salt and pepper to taste. Add peanuts.
3. In a small saucepan, heat 1 Tbsp. hoisin and 1 tsp. chili sauce. Slice steak. Drizzle sauce over pieces. Serve with salad and rice.


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