Category Archives: Sauce

Just because it might not exactly be grill weather, at least in my area of New York, just yet, doesn’t mean you can’t indulge in some steak every now and then. For me, since I don’t have an outdoor grill to use, all of my steak is done on grill pans, skillets or the oven to try to make up for the loss of the grill here. This particular recipe was nice change of pace from the regular steak dinners in that it adds a really nice glaze to the steak for the meal. The original recipe comes from Cook’s Country and is for sesame-hoisin-glazed flank steak. I did change things up a little bit for my own purposes, making use of London broil that I had purchased on sale instead of the regular flank steak, which costs a lot more money here. I did make one other change to the recipe in that I marinated the steak overnight to really get the flavors in and to help break down the London broil a bit since it can be a little tough sometimes. The end results were really good, so if you want to try it my way the only difference is that after the marinade I refrigerated the steak in the marinade in a resealable bag overnight. Otherwise, this is the original recipe from Cook’s Country.

Sesame-Hoisin-Glazed Flank Steak

1/4 cup hoisin sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons Sriracha sauce

1 teaspoon cornstarch

1 (1 1/2 pounds) flank steak or London broil, trimmed

1 tablespoon vegetable oil

1/4 cup chopped fresh cilantro

2 teaspoons toasted sesame seeds

Whisk the hoisin sauce, rice vinegar, sesame oil, Sriracha sauce and cornstarch together in a medium bowl. Pat the steak dry with paper towels. At this point for my version of the recipe, place the steak inside a large, resealable plastic bag and pour the marinade over the steak. Close the bag and allow the steak to marinade in the refrigerator overnight before proceeding.

Heat the vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Remove the steak from the marinade, if you did this step, and reserve the marinade. Cook the steak until it is well browned and the meat registers 125 degrees on an instant-read thermometer inserted into the thickest part of the steak (for medium-rare), about 5 to 7 minutes per side. Transfer the steak to a carving board and tent it loosely with aluminum foil, allowing the steak to rest for 5 minutes.

Stir the hoisin mixture into the now-empty skillet and cook over medium-high heat, scraping up any browned bits, until the sauce has thickened, about 2 minutes. Slice the steak thin on the bias against the grain and transfer it to a platter. Stir in any accumulated meat juices into the sauce and spoon the sauce over the meat. Sprinkle the meat with the cilantro and toasted sesame seeds and serve.

You get quite a combination of flavors here with the hoisin sauce, sesame oil and the rice vinegar, not to mention the nice kick of heat you get from Sriracha and the cornstarch really does add something to the texture of the glaze for the steak. The meat was perfectly done and marinating overnight seemed to really enhance the London broil in my eyes. If you have the time to plan ahead the marinade works well but if you are looking for an easy meal for during the week that you can do in under 30 minutes, skipping marinating the meat and just make the glaze and you will be fine.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!