Ingredients

• 1 , 1 pound
• 0.33 cups 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
• 0.5 teaspoons freshly ground black pepper
• 1 green onion , light parts only, minced
• Toasted sesame seeds

Instructions

1. 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. 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. 3 Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 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. 6 Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition per serving