Grilled Hoisin-Scallion Marinated Skirt Steak

From Cook's Country | June/July 2012

Why this recipe works:

The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on the grill. To achieve a charred crust, we season our steak with salt, pepper, and sugar before searing and don’t marinate until after it comes off the grill. Poking the grilled… read more

The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on the grill. To achieve a charred crust, we season our steak with salt, pepper, and sugar before searing and don’t marinate until after it comes off the grill. Poking the grilled steaks with a fork lets the bold, savory flavors penetrate into the meat, and since the marinade never touches raw meat, we also serve it as a sauce on the side.

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Serves 4 to 6

Do not refrigerate the marinade after making it, or the steaks will be cold when served.

Ingredients

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