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Recipe of the day
Spicy Hoisin Skirt Steak with Cucumber Salad

Serves: 4,
Hands-On Time: 10m,
Total Time: 35m

Nutritional Information/Serving 

Calories 444,
Fat 20g,
Sat Fat 6g,
Cholesterol 79mg,
Sodium 458mg,
Protein 40g,
Carbohydrate 26g,
Sugar 5g,
Fiber 3g,
Iron 5mg,
Calcium 50mg


1 cup of quick-cooking brown rice,

2 tablespoons hoisin sauce,

1 teaspoon Sriracha or Asian chili-garlic sauce,

Canola oil for the grill,

700 gr of skirt steak cut into 4 pieces,

1 English cucumber halved lengthwise and thinly sliced,

2 scallions, thinly sliced white and green parts separated,

1 tablespoon of rice wine vinegar,

1/2 teaspoon of sugar, Kosher salt and black pepper,

1/4 cup of salted, roasted peanuts, chopped 


Heat grill to medium-high. Cook the rice according to the package directions. Meanwhile, in a small bowl, stir together the hoisin and Sriracha; oil grill.

Brush the steak with the hoisin mixture and grill, 2 to 3 minutes per side.

Let rest for 5 minutes before slicing. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar, and ¼ teaspoon each salt and pepper.

Serve with the steak and rice and sprinkle with the peanuts and scallion greens. 

Bon appétit!

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