Mongolian Flank Steak From Cuisine Lite

• 1/4 cup hoisin sauce
• 1/4 cup low sodium chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons chopped garlic
• 2 tablespoons toasted sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon chopped fresh ginger
• 1 teaspoon sriracha sauce
• 1 1/2 lbs flank steaks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger, and Sriracha in a blender, or food processor until smooth.
2. Score one side of steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature at least 20 minutes. (save remaining sauce to use in Snap Pea Noodle Salad).
3. Preheat grill to high.
4. Remove steak from marinade, season with salt and pepper, and grill, covered, 5 minutes. Turn steak over and grill to desired donesness.
5. Transfer to cutting board and let rest 5 minutes before slicing thinly against the grain.

hoisin sauce, chicken broth, rice vinegar, garlic, sesame oil, brown sugar, soy sauce, fresh ginger, sriracha sauce, flank steaks, salt, black pepper

Taken from www.food.com/recipe/mongolian-flank-steak-from-cuisine-lite-448488 (may not work)