Ingredients
- ½ cup hoisin sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon diced garlic
- 1 tablespoon sweet chilli sauce (such as Mae Ploy®)
- 2 teaspoons minced fresh ginger root
- 1 (2 pound) beef skirt steak
- ½ cup crumbled blue cheese
Why This Recipe Is So Loved
Cooking Advice
- Use a hot grill or skillet to sear the meat quickly and lock in juices.
- Rest the steak for a few minutes after cooking to keep it tender and juicy.
Step 1
In a bowl, mix together the hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger until everything is well combined and smooth. Pour this marinade into a resealable plastic bag, add the skirt steak, and make sure it’s fully coated. Press out as much air as you can, seal the bag, and pop it in the fridge to marinate for at least 24 hours.
Step 2
When you’re ready to cook, take the steak out of the marinade and give it a little shake to get rid of any excess. Toss the leftover marinade. Fire up your grill to medium-high heat and lightly oil the grates so the steak doesn’t stick.
Step 3
Grill the steak for about 6 to 8 minutes on each side. You want the outside to firm up while the inside stays juicy and a nice reddish-pink. Sprinkle the blue cheese on top and let it melt for a couple of minutes right on the grill. If you have a meat thermometer, aim for about 130°F in the center for that perfect medium-rare.
