These tiny fondant ghosts were my spooky dessert choice for Halloween last year, and they were so simple and quick to decorate that I will make them every year going forward.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup hoisin sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon diced garlic
- 1 tablespoon sweet chilli sauce (such as Mae Ploy®)
- 2 teaspoons minced fresh ginger root
- 1 (2 pound) beef skirt steak
- ½ cup crumbled blue cheese
Instructions
- Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
- Remove steak from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 850 mg |
| Sugars | 23 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I did not expect to like Asian flavors and Blue Cheese but this was really good. I served it over a bed of greens. Cooks in minutes and was very tasty.