CHINA TOWN CHICAGO PISTACHIO CRUSTED HOISIN FLANK STEAK WITH STIR-FRIED BROCCOLI SLAW
Yield
Ingredients
Marinade:
¼ cup Hoisin sauce
Zest of 1 orange
1 tablespoon Shredded fresh ginger
2 teaspoons Dark Asian sesame oil
¼ teaspoon Crushed hot red pepper flakes
Flank Steak:
1 cup Crushed shelled pistachios
½ cup Fresh herbs, such as cilantro, basil, mint, etc. chopped
1½ pounds Flank steak
Broccoli Slaw:
1 tablespoon Vegetable oil
1 tablespoon Fresh ginger, minced
1 Garlic clove, minced
12-ounce package Broccoli slaw
Instructions
For Marinade:
In a bowl combine the hoisin sauce, orange zest, fresh shredded ginger, sesame oil and red pepper flakes.
Add steak and marinate for 20 minutes or overnight in the refrigerator.
For Steaks:
Oil the grill or grill pan. Preheat grill or grill pan. Remove the steak from the marinade. Mix together crushed pistachios and herbs in a flat pan. Carefully dredge steak in crushed pistachios. Place on grill. Grill 3 minutes per side for medium rare. Let stand 3-5 minutes before carving.
Heat the vegetable oil in a large skillet over high heat. Add the minced ginger and garlic, and stir until they give off their fragrance, about 15 seconds. Add the broccoli slaw and stir-fry until heated through, about 3 minutes.
Holding a sharp knife at a 45 degree angle and cutting across the grain, thinly slice the steak. Heap the vegetables on a platter and top with the sliced steak.
