Skirt steak is my favorite cut of beef – brawny, tender and relatively inexpensive. If you’re feeling ambitious, throw some chopped scallions and/or minced garlic into the marinade. —
INGREDIENTS
(Serves 3-5)
1/3 cup Hoisin
sauce
2 TB soy
sauce
1 TB
honey
1/4 cup
canola oil
Freshly
ground pepper to taste
1 – 1.5
lbs. skirt steak, cut cross-wise into two or three pieces
INSTRUCTIONS
1. In a glass baking dish, whisk
together the Hoisin, soy sauce, honey, canola oil and freshly ground pepper.
Place the steak in the marinade and turn to coat. Cover the dish with plastic
wrap and refrigerate for up to 8 hours. If you get the chance during the day,
turn over the steak pieces occasionally.
2. An hour before grilling, remove
the dish with the steak from the refrigerator.
3. Preheat the grill or a stove-top
grill pan. When the grill is hot, grill the steaks until medium-rare, about
four minutes per side, depending on the steaks’ thickness. Transfer the steak
to a cutting board and let it rest for 10 minutes loosely covered with foil.
Slice and serve.
Jenna
Helwig, rosaberry.com
