CHINA TOWN CHICAGO PISTACHIO CRUSTED HOISIN FLANK STEAK WITH STIR-FRIED BROCCOLI SLAW

By Art Smith

flank steak

Yield: 4 servings

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.