Hoisin-Black Bean Flank Steak

Remember, the amounts given here are guidelines. Taste the marinade as you make it and adjust the ingredients until you get a balance of flavours that pleases you.

March 21, 2006 | | Main Dishes

Because it is so lean, flank steak is our number-one red meat choice. It should be marinated for several hours to help tenderize it, and it’s important not to overcook it or it will be tough. I love this marinade because it combines sour (lime juice), sweet (hoisin sauce), salty (black bean sauce), and hot (red pepper flakes). Remember, the amounts given here are guidelines. Taste the marinade as you make it and adjust the ingredients until you get a balance of flavours that pleases you.

Hoisin-Black Bean Flank Steak

Recipe submitted by: Cecily Ross

Ingredients

  • 2 tbsp hoisin sauce
  • 2 tbsp black bean sauce
  • Juice of 2 limes
  • 2 tsp grated ginger
  • 1 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 lb flank steak

Instructions

  1. Mix marinade ingredients well.
  2. Score the steak with a sharp knife at 1/2-inch intervals on both sides.
  3. Cut into 4 portions. Cover steak with marinade and refrigerate for 4 hours or overnight.
  4. Preheat barbecue, grill pan, or broiler.
  5. Cook steak 3 to 4 minutes per side.

About the Author More by Cecily Ross

Former pony clubber and lifelong horse lover, Cecily Ross is a freelance writer who lives in Creemore.

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