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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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