Source: All Recipes

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.

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

Directions

• Step 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.

• Step 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.

• Step 3

  Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.

• Step 4

  Preheat an outdoor grill for high heat and lightly oil the grate.

• Step 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.

• Step 6

  Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.