The recipe of the week this week is from Real Simple magazine. I ended up getting the wrong cut of meat and Mark’s comment was, “this would be really good if we had the right meat.” He thought the flavor profile was really good, but wasn’t as good as it could have been. We can’t wait to try it again with the correct cut of meat.
The cucumber salad is so yummy and great for summer, not heavy at all!
- 1 cup quick-cooking brown rice
- 2 tablespoons hoisin sauce
- 1 teaspoon Sriracha or Asian chili-garlic sauce
- canola oil, for the grill
- 1 1/2 pounds 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 rice wine vinegar
- 1/2 teaspoon sugar
- kosher salt and black pepper
- 1/4 cup 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.