Joel Kiess
TVWBB All-Star
Last nights dinner - great idea ,needs some tweaking. First, should have known better but the sauce should go on late, not before grilling. Grilling kind of killed the flavor but it was tasty. Here,s the recipe as I found it:
Spicy Hoisin Skirt Steak
Ingredients 1 cup quick-cooking brown rice
canola oil, for the grill
2 tablespoons hoisin sauce
1 teaspoon sriracha or other hot pepper sauce
1 1/2 pounds skirt steak, cut into 4 pieces
1 English cucumber, halved lengthwise and thinly sliced
2 scallions, thinly sliced (white and green part separated)
1 tablespoon rice vinegar
1/2 teaspoon sugar
Kosher salt and black pepper
1/4 cup salted roasted peanuts, chopped
Directions: 1. Heat the grill to medium-high. Cook the rice according to the package directions.
2. Meanwhile, oil grill. In a small bowl, stir together the hoisin and sriracha. Brush the mixture on the steak and grill, 2 to 3 minutes per side. Let rest for 5 minutes before slicing.
3. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar and 1/4 teaspoon each of salt and pepper. Serve with steak and rice and sprinkle with the peanuts and scallion greens.
I had flank steak on hand so i used that instead of skirt
I had a red pepper so I added that
Served on brown rice (I had brown basmati in the pantry)
Spicy Hoisin Skirt Steak
Ingredients 1 cup quick-cooking brown rice
canola oil, for the grill
2 tablespoons hoisin sauce
1 teaspoon sriracha or other hot pepper sauce
1 1/2 pounds skirt steak, cut into 4 pieces
1 English cucumber, halved lengthwise and thinly sliced
2 scallions, thinly sliced (white and green part separated)
1 tablespoon rice vinegar
1/2 teaspoon sugar
Kosher salt and black pepper
1/4 cup salted roasted peanuts, chopped
Directions: 1. Heat the grill to medium-high. Cook the rice according to the package directions.
2. Meanwhile, oil grill. In a small bowl, stir together the hoisin and sriracha. Brush the mixture on the steak and grill, 2 to 3 minutes per side. Let rest for 5 minutes before slicing.
3. In a medium bowl, toss the cucumber and scallion whites with the vinegar, sugar and 1/4 teaspoon each of salt and pepper. Serve with steak and rice and sprinkle with the peanuts and scallion greens.
I had flank steak on hand so i used that instead of skirt
I had a red pepper so I added that
Served on brown rice (I had brown basmati in the pantry)
