Barbecue skirt steak with hoisin and chilli

Name: Barbecue skirt steak with hoisin and chilli
Cook time: 30 min
Yield: 4-6
Cuisine: Contemporary
Ingredients: 800g piece skirt steak, trimmed (rump is a great substitute if you can't find skirt); 2 spring onions, finely sliced; 1 tsp toasted sesame seeds

Neil Perry

Updated October 4, 2016, first published September 14, 2015

Use skirt steak or rump for this simple barbecue dinner.William Meppem

easyTime:< 30 minsServes:4-6

Spring has sprung, so fire up the barbecue and put the heat on a piece of marinated steak. Allow some time for the marinade to work its magic and you'll be rewarded with this delicious and simple dinner.

Ingredients

800g piece skirt steak, trimmed (rump is a great substitute if you can't find skirt)
2 spring onions, finely sliced
1 tsp toasted sesame seeds

For the marinade

2 tbsp honey
2 tbsp shaoxing (Chinese cooking wine)
2 tbsp Chinese dark soy sauce
1 cup grapeseed oil
1/4 cup hoisin sauce
2 tsp grated ginger
2 cloves garlic, chopped
1 tsp crushed chilli flakes (use chipotle chilli powder if you want a smoky flavour)
1/2 tsp finely grated orange zest
1/4 tsp freshly ground black pepper

Method

FOR THE MARINADE, place honey, shaoxing and soy sauce in a non-reactive bowl and stir until dissolved. Add remaining marinade ingredients and thoroughly combine.
PLACE STEAK IN MARINADE and coat well. Leave to marinate for at least 4 hours, preferably overnight in the fridge.
REMOVE STEAK FROM FRIDGE and allow it to come to room temperature. Preheat barbecue on high and make sure the grill is clean and well-oiled.
Take steak out of marinade. Blot dry with paper towels to remove any excess marinade. Rub a little oil on the meat. Cook over a high heat for about 3 minutes on each side.
REMOVE STEAK FROM GRILL and cover loosely with foil. Allow it to rest somewhere warm, still covered, for 10-15 minutes before carving. Slice across the grain.
SERVE ON A PLATTER, pouring any resting juices over the steak. Garnish with spring onions and sesame seeds.

Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury