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Grilled Hoisin Beef

Rated as 4.55 out of 5 Stars
66k

"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."
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Ingredients

2 h 18 m servings 404
Original recipe yields 2 servings

Directions

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  1. 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. 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. Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. 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. Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Footnotes

Nutrition Facts


Per Serving: 404 calories; 16.4 33.2 30.2 52 2483 Full nutrition

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Reviews

Read all reviews 31
  1. 62 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The only changes I made, is that I added a little bit more of everything because I had 2 pound skirt steak. It was quite simply the best marinade I ever put on steak!.. I am going to try this ...

Most helpful critical review

Made this tonight for supper following the recipe completely except for marinating only 2 hours. The taste was delicious but the meat was TOUGH and very hard to chew even though it was fairly r...

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The only changes I made, is that I added a little bit more of everything because I had 2 pound skirt steak. It was quite simply the best marinade I ever put on steak!.. I am going to try this ...

instead of sesame oil I used a vegetable oil substitute, it turned out just fine. The grilling directions are a little "iffy." If you know your grill, just realize it's a thin cut and may need m...

My family liked it a lot. We followed the recipe from the video and it turned out great! Thanks Chef John for another great recipe.

Wow! Thanks to Chef John I’ve grilled 2 skirt steaks now. This recipe is AMAZING! It has a teriyaki vibe to it but the hoisin adds great sweetness and funk. My wife said it was exquisite! Defini...

Wonderful! We used flank steak and marinated it for a few hours. I'm looking forward to trying this again, maybe with chicken next time. I'm not sure about the effort comments, we found it to...

Big hit with my men. I used 3 lbs of skirt steak and had plenty of marinade. This will be a good go to recipe.

I made this tonight and it was great. Followrd the recipe for all ingredients . No changes needed. Family loved it with some grilled veggies .

AH.MAY.ZING. I made the recipe, as stated, letting the steak marinate in a ziplock bag for about 4 hours. Then, because I don't have a grill (shame on me), I stuck it in the broiler and cooke...

Fantastic recipe, as is. The only changes I made were to double the amount because I had to lb of skirt steak and I put the steak and the marinade in a ziplock bag and refrigerated it for 5 hour...