A soy-sauce-like thickener that has undergone fermentation, hoisin sauce is seasoned with chiles, garlic, vinegar, sugar, and other delectable spices. It works well as a marinade. This skirt steak is juicy and tender unless you dreadfully overcook it.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 18 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (1 pound) beef skirt steak
- ⅓ cup hoisin sauce
- 3 tablespoons Chinese vinegar (or sherry vinegar)
- 1 tablespoon soy sauce
- 2 teaspoons hot sauce
- 2 teaspoons sesame oil
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, finely minced
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 green onion, light parts only, minced
- Toasted sesame seeds
Instructions
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- 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.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
- I served this over
- .
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 5 g |
| Sodium | 2483 mg |
| Sugars | 22 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor this marinade gives is delicious! We’ve made it multiple times in the last few weeks along with the coconut rice suggested + some broccoli. I think this will be in our rotation for awhile. I do cut it beef & broccoli style and it’s super tender.
I thought this was incredible. Jeff thought the steak was a little tough but it’s not beef tenderloin. We doubled the recipe and it was plenty of sauce. I even saved some for putting on the top but I didn’t really need it. I used Rice Vinegar because I didn’t really know what Chinese vinegar was. I will use this marinade on other beef. We had it on noodles but coconut rice would have been better.
I let my steak pieces marinate overnight and still didn’t feel like this did much for the flavor of the meat – but the output was pretty tender so I guess it did the job tenderizing. Be careful with cook time – my pieces were pretty thin so I started with 2 min per side and thank goodness I didn’t do it any longer.
I’m giving this a 4 out of 5 because while the flavor was great – the cut of meat could be improved. We served this with rice and so I think using skirt steak would be more tender and simply give a better texture.
It was good. I marinated for about 22 hours and sadly the marinade didn’t seem to penetrate the steak. If I try this again, I’ll boil the marinade and thicken and use as a sauce. Grilled to 125* IT and it was a beautiful medium rare. I did forget to toss on the sesame seeds in the end. Oops.
Great flavour! I used a flank steak and marinated it about 9 hours. It was perfect!
By far the best marinade I’ve ever made! I let my steaks marinade for 24 hours, and it was absolutely incredible
Very good. I used sriracha to spice it up. Marinated for 3 hours.
I made this as the recipe stated using the sauce to sauté broccoli with rice. My whole family loved it. This is definitely a keeper! The sauce is amazing!
Didn’t have skirt steak, so used flank and marinated it in the fridge for 24 hours. Other than that, I followed the recipe and it was delicious and very tender. Whole family enjoyed this over rice and will definitely make this again.
Very nice marinade. I did it as the recipe stated but next time will use a little less sesame oil. I like how the flavors blended together and the taste was natural and didn’t overwhelm the taste of the meat.
This turned out excellent…but I did change things up slightly. I used pre-sliced bulgogi beef that I can get from my local commissary. Marinade was made per directions and the beef was allowed to marinade overnight. To cook these smaller pieces, I used a foil-lined sheet pan with a cookie cooling rack on top to elevate the meat. I elevated the sheet pan to within a few inches of a broiler on high, so the thin slices of meat cooked rapidly. This also allowed me to collect the meat drippings for pouring later over the final product which I layered over saffron rice. Yummy! I also didn’t bother using paper towel to remove the marinade from the meat prior to cooking. Not sure why Chef John did this. Seems kind of out of character for him. But I still REALLY enjoyed his recipe and will definitely do this one again.
I made exactly as directed, with the exception of green onion, as I didn’t have any. I also cooked in a skillet since it was 112 degrees outside. I really liked the flavor and will make again, hopefully when it’s cooler and I can grill it. I served with corn on the cob, but I think I’ll dice the leftovers and put it on a salad for lunch today.
No. It all sounded good until it was not cooked Well done..can’t go there..
Chef John you are making a cook out of me! Thank you for the delicious marinade and always amazing recipes. I followed it exactly and loved it so much!!!!!
The marinade was wonderful. I used Flank Steak as I could not find Skirt Steak. I marinated it for 5 hours and it was so tender. Will do again!
It was so incredibly great!
This is a fantastic marinade, easy, so delicious, quick cook on the grill, pink inside. Yummy, a keeper.
this was ok. Probably will try again to see if it was error on my part. had to use a grill pan vs. real outside grill. plus I used butt steak vs flank steak.
I used a different cut of beef but the family asked for this to be made again soon!! We loved the sauce. Made it just as the recipe says.
Only change I made was using a different oil. It’s only because I hate the smell of sesame oil. Great recipe!