Hoisin Skirt Steak with Cauliflower

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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

  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 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.
  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 larger 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.