Grilled Hoisin Beef

Recipe View In a large mixing bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, hot sauce, sesame oil, grated ginger, minced garlic, brown sugar, salt, and black pepper. (5 minutes)

Recipe View Cut the skirt steak crosswise into 4 or 5 smaller, manageable pieces. Place the steak pieces into the marinade and toss to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours, to allow the flavors to meld. (5 minutes + 2-12 hours marinating)

Recipe View Remove the marinated steak from the refrigerator. Line a baking sheet with paper towels. Transfer the steak pieces to the prepared baking sheet and pat dry with additional paper towels to remove excess marinade. This will help achieve a better sear on the grill. (5 minutes)

Recipe View Preheat an outdoor grill to high heat and lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Carefully place the steak pieces onto the hot grill. Cook for 4 to 5 minutes per side for medium-rare to medium doneness, or until an instant-read thermometer inserted into the center registers between 130 and 135 degrees F (54-57 degrees C). Adjust cooking time depending on the thickness of the steak. (8-10 minutes)

Recipe View Transfer the grilled steak to a warm plate or cutting board. Let it rest for a few minutes to allow the juices to redistribute, ensuring a more tender and flavorful result. (5 minutes)

Recipe View Slice the steak thinly against the grain and arrange it on a warm serving platter. Drizzle any accumulated juices over the steak. Garnish with toasted sesame seeds and minced green onions. Serve immediately and enjoy! (5 minutes)