Every month, the new and crisp issue of Cooking Light Magazine makes its way into my mailbox. And when it comes in, I cozy up in the couch with a pen, paper and bookmarking tabs and get inspired. For some reason, an issue went missing and I never got to tab the hell out of it. While doing an intense spring cleaning, I found a crisp April edition of Cooking Light and when I was through with the issue, I was out of tabs!
BR shares a love of asian marinades with me. One of the first dinners I ever made for him was an asian marinated chicken with rice and its still one of his favorites. This recipe for an asian marinated steak was right up his alley and kismet since the ingredients were already on hand. The rich marinade did wonders for this dish and I now have a new appreciation for what rice vinegar and soy sauce can do to some plain old cucumbers!
Ingredients: (serves 2-3 ppl)
1 T rice wine vinegar
1 T sesame oil
1 T soy sauce
1 cup cucumber, sliced
1 cup radishes, sliced
2 flank steaks (I had top sirloin- so I used that)
3 T hoisin sauce
1 t fish sauce
1 t fresh ginger, grated
1 t garlic, minced
Optional: cooked white Rice
1. Heat a stove top grill pan (lightly sprayed with oil), over a medium-low heat.
2. In a medium bowl, whisk together the rice vinegar, sesame oil and soy sauce. Add the radishes and cucumbers to the bowl, toss to coat and set aside.
2. In a separate bowl, combine hoisin, fish sauce, ginger and garlic and brush on to the steak. Turn heat up to medium. Place the steak, sauce side down and cook uninterrupted for 5 minutes. Spread the hoisin sauce mixture onto the other side of the steak and then turn over and cook for an additional 5 minutes.
3. Remove steak from the grill and place on a cutting board and allow to rest for 7-10 minutes. When ready to serve, slice the meat against the grain and serve with cucumber radish salad.
White rice is optional, I prefer it as it really rounds out the meal…especially if you are feeding greedy people.
This was amazing. The salad really complimented the steak. The salad was like a mild pickling to the cucumbers- I pretty much loved every thing about this!
This is definitely going into the rotation.