Ginger-Hoisin Glazed Sirloin Filet with Chinese Mustard

Adapted from Cooking Light

I'm always looking for new steak marinades and this one caught my eye. I had picked up hoisin sauce at the grocery store, so that motivated me to give this one a try! It's got a great Asian flavor and is easy to whip up. I decided to throw in an extra kick with serving it along side the hot and spicy Chinese mustard!

• 1 1/2 tablespoons hoisin sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons honey
• 1 tb lower-sodium soy sauce
• 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
• 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray
• 1/8 teaspoon salt
• Kame Hot Mustard (Chinese style)

Preheat the broiler to high. Whisk together the first five ingredients together in a bowl. Sprinkle the steaks with salt. Line the broiling pan with foil (for easy clean-up) and spray with cooking spray. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness. Serve alongside some hot and spicy Chinese mustard!