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Hoisin Barbecued Steak

bbq, beef - other

1 pound inside round marinating steak
1/2 cup hoisin sauce
1/2 cup tomato sauce
1/4 cup cider vinegar
2 teaspoons grated orange rind
1/4 cup orange juice
2 tablespoons minced gingerroot
2 tablespoons sesame oil
4 Kaiser rolls; cut in half

Place steak in shallow glass dish. Whisk together hoisin sauce, tomato sauce, vinegar, orange rind and juice, gingerroot and oil; pour over steak, fuming to coat. Cover and marinate in refrigerator for at least 12 hours or for up to 24 hours, taming occasionally. Scrape off and reserve as much marinade from steak as possible. Place steak on greased grill over medium-high heat or on broiler pan under broiler; close lid and cook, turning and brushing with a little of the marinade halfway through, for 6 to 7 minutes per side for rare or until desired doneness. Meanwhile, in saucepan, boil remaining marinade for 5 minutes. Transfer steak to cutting board; tent with foil and let stand for 5 minutes. Carve thinly across the grain on the diagonal. Serve with sauce in rolls.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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