Hands-On Time: 10m,
Total Time: 35m
Sat Fat 6g,
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.