Flat Iron Steak with Chili-Hoisin Sauce

Hoisin is like Chinese barbecue sauce and can be found along with the rice vinegar, soy sauce, sesame oil and chili garlic sauce in the international section of your grocery store. Here, it serves as a quick way to add rich Asian flavor to succulent steak.

SAUCE

2 tablespoons hoisin sauce
2 tablespoons Rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons Asian chili-garlic sauce

STEAK

1 1/2 lb. beef flat iron steaks or flank steak, patted dry
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon sesame seeds

1. Combine sauce ingredients in small bowl. Sprinkle steaks with salt and pepper.

2. Heat large skillet over medium-high heat until hot. Add olive oil; heat until hot. Add steaks; cook 7 to 9 minutes or until almost medium-rare, turning once. Pour in sauce; continue cooking 1 minute for medium-rare or 2 minutes for medium doneness, reducing heat if cooking too quickly. Remove steaks; cover loosely with foil. Let stand 3 to 4 minutes before thinly slicing. Serve with sauce; sprinkle with sesame seeds.

4 servings

PER SERVING: 425 calories, 29.5 g total fat (8.5 g saturated fat), 32.5 g protein, 5 g carbohydrate, 110 mg cholesterol, 975 mg sodium, .5 g fiber


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