Grilled Hoisin Beef
Description
Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
Ingredients
•
1 (1 pound) beef skirt steak
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1/3 cup hoisin sauce
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3 tablespoons Chinese vinegar (or sherry vinegar)
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1 tablespoon soy sauce
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2 teaspoons hot sauce
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2 teaspoons sesame oil
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1 tablespoon grated fresh ginger root
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4 cloves garlic, finely minced
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1 tablespoon packed brown sugar
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 green onion, light parts only, minced
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Toasted sesame seeds
Directions
1
Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
2
Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3
Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4
Preheat an outdoor grill for high heat and lightly oil the grate.
5
Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
6
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.