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Hoisin-glazed Flank Steak Spirals

Pass those colorful little spirals as an hors d’oeuvre, or serve them over greens as a first course salad.

Ingredients (makes 10 hors d’oeuvres)

  • 1 lb. flank steak
  • Kosher salt
  • 1/3 cup hoisin sauce
  • 2 teaspoons Asian chile sauce (like Thai Sriracha) or Tabasco sauce
  • 2 cups fresh baby spinach leaves
  • 1 red bell pepper, cored, seeded, and cut in thin 2-inch long strips
  • 1 bunch scallions (dark green parts only), halved lengthwise if thick and cut into 2-inch lengths


  • Position a rack about 6 inches away from the broiler element and heat the broiler to high.
  • Cut the flank steak crosswise (against the grain) at a very sharp angle (about 30 degrees) to form thin slices of beef between 1/8 to 1/4 inch thick and about 2 1/2 inches wide. You should have about 12 long slices of beef.
  • Season the beef with 1/2 teaspoon salt. Mix the hoisin sauce with the chile sauce and then brush on both sides of the beef. Sprinkle the spinach, red bell pepper, and scallions with 1/4 teaspoon salt. Arrange the scallions and peppers in an alternating pattern down the length of each strip of beef. Top with the spinach leaves. Roll the pieces of beef lengthwise into tight spirals and set them, seam side down, on a heavy baking sheet lined with aluminum foil.
  • Broil the beef until it starts to brown (but doesn’t burn) and is firm to the touch, 4 to 6 minutes. Turn off the broiler but let the beef sit in the oven for another 3 minutes so the inside cooks through but is still slightly pink (you can check by slicing into one of the thicker rolls). To serve, insert 2 or 3 toothpicks evenly down the length of each roll. Slice between the toothpicks to get bite-size pieces.

Units per 1 piece serving:

  • Protein: 2
  • Carbohydrate: 1

Nutrition data per 1 piece serving:

  • 112 Calories (36 calories from fat)
  • 4g Fat
  • 13g Protein
  • 6g Net Carbs

Original recipe by Laura Werlin, Fine Cooking, December 2004. A healthy adaptation by GreenLite Medicine.

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