Name: Grilled Hoisin Beef
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Beef skirt steak - 1 (1 pound); Hoisin sauce - ⅓ cup; Chinese vinegar (or sherry vinegar) - 3 tablespoons; Soy sauce - 1 tablespoon; Hot sauce - 2 teaspoons; Sesame oil - 2 teaspoons; Grated fresh ginger root - 1 tablespoon; Garlic, finely minced - 4 cloves; Packed brown sugar - 1 tablespoon; Salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Green onion, light parts only, minced - 1; Toasted sesame seeds - 1

Ingredients for - Grilled Hoisin Beef

1. Beef skirt steak 1 (1 pound)

2. Hoisin sauce ⅓ cup

3. Chinese vinegar (or sherry vinegar) 3 tablespoons

4. Soy sauce 1 tablespoon

5. Hot sauce 2 teaspoons

6. Sesame oil 2 teaspoons

7. Grated fresh ginger root 1 tablespoon

8. Garlic, finely minced 4 cloves

9. Packed brown sugar 1 tablespoon

10. Salt 1 teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Green onion, light parts only, minced 1

13. Toasted sesame seeds 1

How to cook deliciously - Grilled Hoisin Beef

1 . Stage

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 . Stage

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 . Stage

Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.

4 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

5 . Stage

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 . Stage

Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions. Chef John