Grilled Flank Steak with Hoisin Sauce and Ginger Broccoli

Yum Yum Yum...that's about all I can say about this marinade. It's a heavier, thicker marinade, but so full of flavor.

Broccoli is one of my favorite vegi's...it's also becoming one of the most boring for me. The Ginger Broccoli recipe added a new flare to a boring old vegi.

Grilled Flank Steak with Hoisin Sauce
Serves 4

• 1 pound Flank steak
• 1/2 cup Hoisin sauce
• 3 tablespoons Fresh orange juice
• 3 tablespoons Sherry
• 2 tablespoons Grated fresh ginger
• 1 tablespoon Dijon mustard
• 1 tablespoon Honey
• 1 tablespoon Dark sesame oil
• 1 1/2 teaspoons Ground pepper

Combine all ingredients except steak together. Reserve 3/4 cup hoisin mixture. Pour remaining hoisin mixture over steak in a ziploc bag.

Marinate in fridge 4-8 hours. Remove steak from bag and discard marinade.

Prepare grill. Place steak on grill and grill for 4 minutes per side for medium rare. Remove steak. Let it stand for 5 minutes.

Cut steak diagonally across the grain. Pour remaining sauce over steak before serving.

GINGER BROCCOLI
Serves 4

• 1 tablespoon olive oil
• 2 heads broccoli (about 2 pounds), florets separated, stalks trimmed, peeled, and thinly sliced
• 1 garlic clove, thinly sliced
• 1 piece fresh ginger (1 inch long), peeled and slivered
• 1 tablespoon fresh lemon juice
• coarse salt and ground pepper

In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and ginger is fragrant, about 2 minutes.

Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season with salt and pepper; toss to combine. Serve.