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Grilled Hoisin Beef
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
138 minutes
Marinate skirt steak in a flavorful Chinese-inspired hoisin sauce for Chef John's quick and juicy grilled beef.
Ingredients:
  • 1 (1 pound) beef skirt steak
  • 0.33333334326744 cup hoisin sauce
  • 3 tablespoons Chinese vinegar (or sherry vinegar)
  • 2 teaspoons hot sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon grated fresh ginger root
  • 4 cloves garlic, finely minced
  • 1 tablespoon packed brown sugar
  • 0.5 teaspoon freshly ground black pepper
  • 1 green onion, light parts only, minced
  • Toasted sesame seeds
Instructions:
  • Combine hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper in a large mixing bowl and whisk until well blended.
  • Slice the skirt steak into 4 or 5 smaller pieces. Place the meat in the marinade and ensure each piece is coated evenly. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours for best results.
  • Place a layer of paper towels in a baking pan. Gently move the steak pieces onto the paper towels to soak up excess marinade.
  • Get that outdoor grill nice and hot, then give the grate a light coating of oil.
  • Grill steak pieces to your desired doneness, about 4 to 5 minutes per side until a thermometer reads 130-135°F (54°C). Thinner pieces may cook faster. Place the steak on a warm plate and allow it to rest for a few minutes before serving.
  • Place the steak on a warm serving platter, pour any juices on top, and then sprinkle with sesame seeds and sliced green onions.

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