Ingredients
500 g beef skirt steak
⅓ cup hoisin sauce
3 tbsp Chinese vinegar (or sherry vinegar)
1 tbsp soy sauce
2 tsp Kaitaia Fire
2 tsp sesame oil
1 tbsp grated fresh ginger root
4 cloves garlic, finely minced
1 tbsp packed brown sugar
SIDS SALT & PEPPER to taste
1 spring onion, minced
Toasted sesame seeds
Directions
Whisk hoisin sauce, vinegar, soy sauce, Kaitaia Fire, sesame oil, grated ginger, garlic, brown sugar, SIDS SALT & PEPPER together in a large mixing bowl.
Cut skirt steak crosswise into about 4-5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 12 hours.
Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
Preheat an outdoor grill for HIGH heat and lightly oil the grate.
Transfer steak pieces to grill. Cook to medium rare or medium, 4-5 minutes per side. An instant-read thermometer inserted into the centre should read about 54°C. Thinner pieces might finish earlier. Transfer steak to a warm plate to rest for a few minutes.
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced spring onions.
