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Grilled Hoisin Beef

Chef John

"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 cals
Original recipe yields 2 servings

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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 g fat; 33.2 g carbohydrates; 30.2 g protein; 52 mg cholesterol; 2483 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 21 Ratings

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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

Unfortunately not worth the effort

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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.

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...

Absolutely the best marinade for this steak I have tried. Johns directions were precise during the grilling period. I did bring my temp probe just to make sure. Needles to say everyone went back...

Unfortunately not worth the effort

absolutely delicious! Omitted the Chinese vinegar because I couldn't find it ANYwhere, but still amazing! Reminds me of the taste of pho

This was absolutely flavorful!! We grilled the steak and broccoli served with brown rice.

So skirt steak is not available here in Vancouver that I can find. The closest available substitute that I could find is flank. Same area of the cow, same marinade to tenderize procedure require...