Name: Hoisin Skirt Steak with Cauliflower
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Andrew Purcell

Hoisin Skirt Steak with Cauliflower

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