This hoisin grilled skirt steak recipe is rather fabulous. The steak is quickly marinated in the hoisin sauce, grilled perfectly, and served–get this–on a smear of hoisin-spiked mayonnaise. On the side, a pineapple pico.
Need to amp up your steak game? This inventive riff on grilled skirt steak is certain to score major points at your dinner table. Here, quickly marinated steak is grilled and piled atop a hoisin mayo-smeared platter and the whole she-bang is topped with a sweet and tangy grilled pineapple pico.–Angie Zoobkoff
Hoisin Grilled Skirt Steaks
- Quick Glance
- 30 M
- 1 H
- Serves 6
- For the pineapple pico
- 1 circle peeled fresh pineapple
- 1 cup diced tomatoes
- 1/2 cup fresh blueberries
- 2 tablespoons minced shallot
- 2 garlic cloves, minced
- 1/4 cup roughly chopped fresh cilantro
- 2 teaspoons sambal oelek
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- For the skirt steak
- 1 cup store-bought or homemade mayonnaise
- 2 cups hoisin sauce
- 2 to 3 pounds skirt steak
- Make the pineapple pico
- 1. Preheat a grill or grill pan over medium heat.
- 2. Grill the pineapple, turning once, until lightly charred, about 2 minutes per side. Dice the pineapple and set aside.
- 3. In a medium bowl, combine the pineapple with the tomatoes, blueberries, shallot, garlic, cilantro, sambal oelek, olive oil, and lemon juice. Let the pico stand at room temperature for 30 minutes before serving.
- Prepare the skirt steak
- 4. In a small bowl, mix the mayonnaise with 1 1/2 tablespoons of the hoisin sauce. Rub the skirt steak with the remaining hoisin sauce and marinate for 5 to 10 minutes.
- 5. Increase the grill or grill pan to medium-high heat.
- 6. Grill the steak until cooked to your liking, 3 to 4 minutes on each side for medium rare. Allow to rest on a cutting board for 10 minutes before slicing against the grain.
- 7. Smear a platter with the hoisin mayo and top with the steak. Mound the pico on top and serve immediately.