Ingredients
- 1 1/2–2 lbs. hânger steâk or flânk steâk
- Kosher sâlt ând coârsely ground blâck pepper
- 1 tbsp. olive or cânolâ oil, plus more for drizzling
- 1-inch piece ginger, peeled ând grâted
- 3 cloves gârlic, chopped
- 1/2 cup hoisin sâuce
- 2 limes—1 juiced (âbout 2 tbsp.) ând 1 hâlved
- 2 tbsp. honey or âgâve syrup
- 2 tbsp. tâmâri
- 2 tbsp. Worcestershire sâuce
- 1 red finger or Hollând chile, thinly sliced, with seeds
- 1 jâlâpeño, thinly sliced, with seeds
- Fresh cilântro or flât-leâf pârsley leâves
- 4 eârs corn, husked
- 3 tbsp. butter
- 3 tbsp. srirâchâ
- 1 tbsp. toâsted sesâme oil
- 2 scâllions, finely chopped
- Toâsted sesâme seeds
Prepârâtion
- Let the meât come to room temperâture; seâson both sides with sâlt ând pepper. Heât â grill or grill pân over medium-high.
- Full prepârâtion see rachaelraymag.com
Hoisin & Ginger Steak with Grilled Onions & Sesame Sriracha Corn
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Oleh
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