Plum Hoisin BBQ Roasted Flank Steak
What You Will Need
Ingredients
- 3 lb. flank steak
- 2 Tbsp. canola oil
Marinade
- 6 ripe Santa Rosa plums or any available plums + more for garnish
- 1/4 cup packed light brown sugar
- 1/8 cup shaoxing wine or dry sherry wine
- 2 Tbsp. freshly squeezed orange juice
- 1 Tbsp. dry mustard or wasabi
- 2 tsp. crushed red pepper flakes
- 3 Tbsp. peeled and grated fresh ginger
- 2 scallions, white and green parts, thinly sliced based on preference, plus more for garnish
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 1/2 cup Lee Kum Kee Hoisin Sauce
- 1/4 cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Seasoning
- salt to taste
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=HaZf8n3Xuag
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Mix together the marinade ingredients, then arrange meat in a shallow nonreactive dish or re-sealable plastic bag. Add ½ of the marinade; rub gently into meat. Cover; refrigerate for 5 hours, turning meat occasionally.
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Before cooking, remove the meat from the refrigerator and let it come to room temperature.
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Preheat pan with 2 Tbsp. canola oil, add the steak to the pan and grill for 3-5 minutes on each side, place in the oven for the last 5 minutes.
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Remove from the oven and let rest for 10 minutes, then add the glazed marinade to the meat, slice against the grain and add salt between the slices if desired.
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Garnish with plums and scallions, serve and enjoy.
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