Hoisin Skirt Steak with Cauliflower

(from castro15’s recipe box)

Categories: Meals


  • 1/4 cup hoisin sauce
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 2 tsp finely grated fresh ginger
  • 2 tsp honey
  • 2 tsp sambal oelek
  • 1 1/4 lbs. skirt steak, cut into 4 pieces
  • Kosher salt and black pepper
  • 1 small head cauliflower, trimmed and cut into small florets
  • 8 oz. shiitake mushrooms, trimmed, caps halved
  • 2 tbsp plus 1 tsp vegetable oil, plus more for the grill
  • 1 bunch scallions (1 thinly sliced, the rest cut into 1 1/2-inch pieces)


  1. Preheat a grill to medium high. Combine the hoisin sauce, ketchup, vinegar, ginger, honey and sambal oelek in a small bowl. Season the steak with salt and pepper. Brush about half of the hoisin sauce mixture all over the steak.

  2. Put the cauliflower and 1 tbsp water in a large microwave-safe bowl, cover and microwave until the cauliflower is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and mushrooms with the vegetable oil and 3/4 tsp salt; spread out in a grill basket.

  3. Oil the grill grates. Grill the steaks until well marked, 3 to 4 minutes per side for medium rare, brushing with the remaining hoisin sauce mixture during the last minute of cooking. Transfer to a cutting board to rest. Meanwhile, grill the vegetables, tossing occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding the large scallion pieces to the grill basket during the last 2 minutes of cooking.

  4. Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions.

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