Spicy Hoisin Skirt Steak

• 1 cup quick-cooking brown rice
• canola oil, for the grill
• 2 tablespoons hoisin sauce
• 1 teaspoon sriracha or other hot pepper sauce
• 1 1/2 pounds skirt steak, cut into 4 pieces
• 1 English cucumber, halved lengthwise and thinly sliced
• 2 scallions, thinly sliced (white and green part separated)
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 cup salted roasted peanuts, chopped

1. Heat the grill to medium-high.
2. Cook the rice according to the package directions.
3. Meanwhile, oil grill.
4. In a small bowl, stir together the hoisin and sriracha.
5. Brush the mixture on the steak and grill, 2 to 3 minutes per side.
6. Let rest for 5 minutes before slicing.
7. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar and 1/4 teaspoon each of salt and pepper.
8. Serve with steak and rice and sprinkle with the peanuts and scallion greens.

brown rice, canola oil, hoisin sauce, sriracha, skirt steak, cucumber, scallions, rice vinegar, sugar, peanuts

Taken from www.foodrepublic.com/recipes/spicy-hoisin-skirt-steak-recipe/ (may not work)