Hoisin Skirt Steak with Cauliflower
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 100 milligrams
- Sodium
- 907 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 34 grams
- Sugar
- 12 grams
- Total: 35 min
- Active: 35 min
Ingredients
1/4 cup hoisin sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons honey
2 teaspoons sambal oelek or other chili-garlic sauce
1 1/4 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 small head cauliflower (about 1 1/2 pounds), trimmed and cut into small florets
8 ounces shiitake mushrooms, trimmed, caps halved
2 tablespoons plus 1 teaspoon vegetable oil, plus more for the grill
1 bunch scallions (1 thinly sliced, the rest cut into 1 1/2-inch pieces)
Directions
- 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.
- Put the cauliflower and 1 tablespoon 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 teaspoon salt; spread out in a grill basket.
- 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 larger scallion pieces to the grill basket during the last 2 minutes of cooking.
- Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions.