Grilled Hoisin Beef
Ingredients
- 1 (1 pound) beef skirt steak ⓘ
- 1/3 cup hoisin sauce ⓘ
- 3 tablespoons Chinese vinegar (or sherry vinegar) ⓘ
- 1 tablespoon soy sauce ⓘ
- 2 teaspoons hot sauce ⓘ
- 2 teaspoons sesame oil ⓘ
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, finely minced ⓘ
- 1 tablespoon packed brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1 green onion, light parts only, minced ⓘ
- Toasted sesame seeds ⓘ
Instructions
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- 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.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition & Diet Analysis (per serving)
755
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).