Grilled Hoisin Beef

Grilled Hoisin Beef The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 8 mins

    TOTAL : 2 hrs

    SERVING : 2

    YIELD : 2 servings

  • 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.

Per Serving: 404 calories; protein 30.2g; carbohydrates 33.2g; fat 16.4g; cholesterol 51.8mg; sodium 2483.3mg. I served this over Savory Coconut Rice.