Grilled Five Spice Flank Steak

• 1½ pounds flank steak
• ½ cup hoisin sauce, plus more for serving
• 1 tablespoon Chinese five-spice powder

• 1 teaspoon kosher salt
• 1 (13 ounce) bag Asian salad kit with sesame dressing
• 1 tablespoon sesame seeds (optional)

1. Pat the steak dry. Lightly score the surface of the flank steak with a sharp knife. Season all over with the kosher salt.
2. In a large bowl, stir together the hoisin and Chinese five-spice powder. Add the steak to the bowl and turn to coat on all sides. Cover and let marinate in the refrigerator for at least one hour, up to 4 hours.
3. Preheat the grill on medium. Place the steak on the grill and cook until the internal temperature of the steak reaches desired doneness on an instant-read thermometer (see Note), about 4-6 minutes per side.
4. Transfer the steak to a cutting board and allow it to rest for 5 minutes. Thinly slice the steak against the grain
5. Meanwhile, make the salad. In a large bowl, toss the salad and all the fixings until combined.
6. Arrange the salad on a large serving platter. Top with sliced steak, drizzle with hoisin sauce and sprinkle with sesame seeds, if using. Serve family-style.

Source: The Modern Proper