HOISIN SKIRT STEAK WITH CAULIFLOWER

Hoisin Skirt Steak with Cauliflower image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1/4 cup hoisin sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons honey
2 teaspoons sambal oelek or other chili-garlic sauce
1 1/4 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 small head cauliflower (about 1 1/2 pounds), trimmed and cut into small florets
8 ounces shiitake mushrooms, trimmed, caps halved
2 tablespoons plus 1 teaspoon vegetable oil, plus more for the grill
1 bunch scallions (1 thinly sliced, the rest cut into 1 1/2-inch pieces)

Steps:

Preheat a grill to medium high. Combine the hoisin sauce, ketchup, vinegar, ginger, honey and sambal oelek in a small bowl. Season the steak with salt and pepper. Brush about half of the hoisin sauce mixture all over the steak.
Put the cauliflower and 1 tablespoon water in a large microwave-safe bowl, cover and microwave until the cauliflower is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and mushrooms with the vegetable oil and 3/4 teaspoon salt; spread out in a grill basket.
Oil the grill grates. Grill the steaks until well marked, 3 to 4 minutes per side for medium rare, brushing with the remaining hoisin sauce mixture during the last minute of cooking. Transfer to a cutting board to rest. Meanwhile, grill the vegetables, tossing occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding the larger scallion pieces to the grill basket during the last 2 minutes of cooking.
Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions.

Nutrition Facts : Calories 450, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 907 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 34 grams, Sugar 12 grams