Tag Archives: flank steak

Sauce Up Steak Night with Sesame-Hoisin Glazed Steak

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!



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Posted by on April 24, 2015 in Beef, Dinner, Sauce


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Step Up the Burrito a Notch with These Surf and Turf Burritos

Burritos are one of those things that are great for breakfast, lunch or dinner because you can really put anything you want inside one to make it work for you. They are easy to make and take no time at all and you can even make them ahead of time and reheat them if you need a quick meal. I decided to jazz up our burritos meal last night by making some surf and turf burritos, not using lobster meat and filet mignon of course, but opting for shrimp and some skirt steak that I had placed in some carne asada marinade. The simple marinade makes a big difference with the skirt steak as it adds great flavor to the meat and helps to break it down some to make it easier to slice and eat. If you are going to use a skirt steak or flank steak for this, you want to make sure you use a marinade along the way.

Carne Asada Marinade

1/2 cup orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

2 cloves garlic, minced

1/3 cup soy sauce

1 teaspoon finely chopped canned chipotle pepper

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1/2 tablespoon paprika

1/2 teaspoon dried oregano

1/2 tablespoon black pepper

1/2 bunch cilantro, chopped

1/4 cup olive oil

2 pounds skirt or flank steak

Combine the orange juice, lemon juice and lime juice in a large bowl along with the garlic, soy sauce, chipotle pepper, chili powder, cumin, paprika, dried oregano, black pepper and the cilantro. Slowly whisk in the olive oil until all of the marinade is well combined.

Place the steak between two sheets of plastic wrap on a solid, level surface and firmly pound the steak with the smooth side of a meat mallet so that is a thickness of about 1/4-inch. After pounding the meat, poke the steak all over with a fork. Add the meat to the marinade in the large bowl, cover the bowl and allow the steak to marinade in the refrigerator for 24 hours.

Heat a grill pan or cast iron skillet over medium high heat and lightly oil the surface with vegetable oil or olive oil.

Remove the steak from the marinade and cook until your desired doneness, about 4 to 5 minutes per side for medium-rare. Discard the used marinade. When the meat is cooked to your liking, remove the steak from the grill pan or skillet and let it rest for 2 to 3 minutes before slicing thinly across the grain.

You could simply serve the meat this way with a couple of nice side dishes and you would have a great meal, but I decided to incorporate the steak into our surf and turf burritos for an extra special treat for dinner.

Surf and Turf Burritos

6 large, 10-inch flour tortillas

1 cup sour cream

1 cup guacamole or 1 avocado, peeled, pitted and sliced thinly

1 cup shredded Mexican blend cheese

2 pounds Carne Asada, sliced thinly (see above recipe)

1 pound medium shrimp, peeled, deveined and cooked, chopped

1 cup salsa or pico de gallo

On a flour tortilla, spread a layer of sour cream, then a layer of guacamole or sliced avocado and then layer liberal amounts of cheese, carne asada, shrimp and salsa or pico de gallo. With wet fingertips, fold over the sides of the tortilla and roll it up. Repeat the process until you have filled 6 tortillas.

Place the rolled burritos in a hot skillet or on a medium-hot grill. Cook the burritos until they are golden brown on both sides, about 6 minutes total.

These were really good and very filling. The great flavors of everything combined were awesome and you can make a fancy sounding and great tasting meal in just minutes with this recipe. Of course, you could probably use filet mignon and lobster if you really wanted to, but for burritos this is ideal and tastes great. I also made some Tex-Mex rice and beans to go along with the meal and I will post the recipe for them tomorrow. This recipe is definitely one we will be having again since we all loved it.

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!

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Posted by on April 18, 2014 in Beef, Cooking, Dinner, Lunch, Sandwiches, Sauce, Seafood


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A Friday Flank Steak

Sooner or later it’s going to cool off a bit around here. It’s been really, really hot here and of course I wanted to cook out today, but the thunderstorms we had here put an end to those hopes for today. I will still provide the recipe I had planned to cook today, which was flank steak with salsa verde (it was still too hot to cook tonight and since it was Sean’s last day of school before summer break we let him decide on a meal and he picked Chinese food, so that’s what we had). I still plan to make it, and when I do I will add a picture to this post. It seems like a pretty simple recipe that shouldn’t take long to make at all and it sounds delicious.

Flank Steak with Salsa Verde

2 cups loosely packed fresh parsley

3 scallions, coarsely chopped

2 tablespoons capers, drained

Zest and juice of 1/2 lemon

2 anchovy fillets

2 cloves of garlic, smashed

1/2 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil, plus more for the grill


1 flank steak (about 1 1/2 pounds)

Freshly ground pepper

For the salsa verde, pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. Preheat the grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or the grill pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let the steak rest for 5 minutes.

Thinly slice the steak against the grain and serve with the salsa verde.

It can’t much easier than that. I plan to serve this with a tomato salad. I am going to slice some tomatoes, lightly season them with salt and pepper and pour a little extra-virgin olive oil on them. I may add some sliced avocado and some black olives to it as well. if you like, you could also add some sliced fresh mozzarella or feta cheese to round it out. This steak would also go well with some grilled asparagus or even some foil  potato packets if you are grilling.

Just a quick recipe today. I am trying to plan the menu out for next week. Now that school is over and Sean will be home I want to try to get back to our menu planning. I am planning to use stuff out of our freezer all week next week, since the freezer is packed with food, so we’ll see what I can come up with. Until next time, enjoy your evening and enjoy your meal!

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Posted by on June 22, 2012 in Beef, Cooking, Dinner, Grilling


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