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flank steak hoisin sauce lime juice honey clove garlic kosher salt ginger root sesame oil chile-garlic sauce red pepper ground black pepper bamboo skewers sesame seeds green onions
Viewed: 59 - Published at: 6 years agoIngredients
- 2 pounds flank steak
- 1/2 cup hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon peeled and grated fresh ginger root
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chile-garlic sauce (such as Sriracha(R))
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 20 (8 inch) bamboo skewers, soaked in water for 20 minutes
- 1 tablespoon toasted sesame seeds
- 2 chopped green onions
Method
- Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
- Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
- Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.
