Another TASTY one for the grill:
1&1/2 lb. flank steak, trimmed
1/4 cup Hoisin sauce
1/4 cup low sodium chicken broth
2 T. each of rice vinegar, chopped garlic, and toasted sesame oil
1 T. each of brown sugar, Ponzu Citrus Lime by Kikkoman*, and chopped fresh ginger
1 t. of Sriracha or chili garlic sauce
1/2 t. each of sea salt* and freshly ground pepper
Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, Ponzu sauce, ginger, and Sriracha in blender or food processor til smooth. Score one side of the flank steak in a diamond pattern, and place in a zip lock bag. Pour all but 1/2 cup of sauce into bag (save the half a cup to use on a snap pea noodle salad to accompany), turn steak to coat, and marinate at room temp. for 20 mins. Remove from marinade, and season with salt and pepper (each side - per Emeril). Cook five mins. then turn. Three more for med. rare. Transfer to cutting board, and LET REST five mins. before slicing thinly against the grain. Bon Appetit!
"Our often difficult lesson is learning to remain balanced and in harmony with ourselves no matter what the circumstances."
Have FUN today.
Love,
MM
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