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Grilled Five Spice Flank Steak

thin slices of grilled flank steak marinated in hoisin and five spice next to an asian salad on a plate
  • Serves:  4
  • Prep Time:  1 hr 5 min
  • Cook Time:  15 min

Ingredients

  • 1½ pounds flank steak
  • 1 teaspoon kosher salt
  • ½ cup hoisin sauce, plus more for serving
  • 1 tablespoon Chinese five-spice powder
  • 1 (13 ounce) bag Asian salad kit with sesame dressing
  • 1 tablespoon sesame seeds (optional)

Method

  1. Pat the steak dry. Lightly score the surface of the flank steak with a sharp knife. Season all over with the kosher salt.

  2. In a large bowl, stir together the hoisin and Chinese five-spice powder. Add the steak to the bowl and turn to coat on all sides. Cover and let marinate in the refrigerator for at least one hour, up to 4 hours.

  3. Preheat the grill on medium. Place the steak on the grill and cook until the internal temperature of the steak reaches desired doneness on an instant-read thermometer (see Note), about 4-6 minutes per side.

  4. Transfer the steak to a cutting board and allow it to rest for 5 minutes. Thinly slice the steak against the grain

  5. Meanwhile, make the salad. In a large bowl, toss the salad and all the fixings until combined.

  6. Arrange the salad on a large serving platter. Top with sliced steak, drizzle with hoisin sauce and sprinkle with sesame seeds, if using. Serve family-style.


Note: Steak Doneness Temperatures: Medium Rare 130° F, Medium 140° F, Medium Well 150° F, Well Done 160° F +.