Hoisin Flank Steak with Asian Cucumber Salad

Ingredients

• 0.3 cup matchstick-cut carrot 
• 2 cups cucumber peeled seeded thinly sliced
• 2 teaspoons fish sauce 
• 1 pound flank steak trimmed
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon bottled ground ginger fresh
• 3 tablespoons hoisin sauce 
• 2 tablespoons juice of lime fresh
• 0.3 cup thinly onion red vertically sliced
• 0.5 teaspoon orange rind grated
• 0.1 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• bowl
• oven
• broiler
• cutting board
• broiler pan

Directions

1. Preheat broiler.
2. Combine first 3 ingredients in a small bowl.
3. Brush steak with half of hoisin mixture.
4. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness.
5. Place steak on a cutting board; let stand 5 minutes.
6. Combine cucumber and remaining ingredients in a bowl; toss to combine.
7. Cut steak diagonally across grain into thin slices.
8. Serve with cucumber salad.
9. Spiced wonton chips: Thaw 8 wonton wrappers, if frozen.
10. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil.
11. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl.
12. Sprinkle wrappers evenly with five-spice powder mixture.
13. Bake at 450 for 3 minutes or just until crisp.