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Recipe by Jamie Purviance

Mongolian Sesame-Hoisin Skirt Steaks

  • People

    Serves 4

  • Prep Time

    10 mins

  • Marinating Time

    4 to 24 h

  • Grilling Time

    16 to 24 mins

  • People

    Serves 4

  • Prep Time

    10 mins

  • Marinating Time

    4 to 24 h

  • Grilling Time

    16 to 24 mins

the Ingredients

  • Paste
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon peeled, minced fresh ginger
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds skirt steak, about 1/2-inch thick, trimmed of excess surface fat and cut crosswise into 6-inch pieces
  • ¼ cup hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 scallion, trimmed and thinly sliced on the diagonal
  • 1 teaspoon sesame seeds

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Sear Grate

Instructions

  • 01 In a large bowl whisk the paste ingredients. Add the steaks and turn to coat evenly. Cover the bowl and refrigerate for 4 hours or up to 24 hours, turning the steaks once or twice. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
  • 02 Prepare the grill for direct cooking over high heat (450° to 550°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber BBQ System Sear Grate in the grate opening and preheat for 15 minutes. If you're using a charcoal grill, keep a part of the charcoal grate clear of briquettes as an indirect heat zone.
  • 03 Whisk the hoisin sauce and lime juice.
  • 04 Working in two or three batches, place the steaks in a single layer on the sear grate and grill over direct high heat, with the lid closed, for 4 minutes, turning once. Slide the steaks over indirect heat, brush generously with the hoisin-lime mixture, close the lid, and grill for 2 minutes. Turn the steaks over and brush with more hoisin-lime mixture. Grill 2 minutes more for medium rare. Remove the steaks from the grill. Repeat with the remaining steaks. Cut the steaks across the grain into thin slices and serve warm, garnished with the scallion and sesame seeds.
Ingredients
Instructions