Grilled Hoisin Beef Recipe – Grilled Beef Skirt Steak with Hoisin Glaze

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  1. You are literally the only person on the internet I trust for recipes, typically if I can't find it on your channel I won't cook it! But now I am trying to make challah bread and I can't find any good videos for making/braiding it 😭😭😭😭

  2. I don't know where you are from but your accent made me giggle🤗 also, love love love your recipe I bought a nice piece of skirt steak and wasn't sure what to do with it. Thanks for your great video Mr Food Wishes😊

  3. Just curious: why do you wipe off the marinade before grilling?

    I ask because when I was learning how to make beef jerky, a lot of people said to do the same before dehydrating, which I've done both ways, but preferred not removing the marinade.

  4. So, I couldn't find skirt steak in my local grocery stores (I've since sent a scathing email tho my township officials), and picked up some Denver steaks. Exactly the same, just different, right?
    As it turns out, Chef John is the Scooby-Doo of what to do!
    I followed the marinade to a tee, only I let them get soak for six hours because of the different grain structure and density. I also cooked them over super-hot coals ~4-minutes per side as directed…
    WELL! The end result was the tastiest most succulent, Asian inspired beef I've ever cooked!
    I also followed my new ninja cooking senses and served it with the coconut rice. Also followed to a tee.
    UN-believable!
    Thank you Chef John!
    If I had another 'Food Wish', I would love to have the skills to produce a super-hot curry…The kind you have to sign a waiver to eat.

  5. great recipe, i always wonder what to do with my Hoisin sauce in my fridge…haha…I love hoisin sauce with fish balls and rice roll. Its a cantonese sauce, I use it a lot(except cooking with it)

  6. We made the Hoisin Skirt Steak and the Coconut Rice for dinner. omg, great combination! These recipes are keepers. Thanks, Chef John!

    The skirt steak was $26/pound at Draeger's market. Might try flank steak or another less expensive steak next time. The hoisin marinade should make almost any cut taste fantastic.

  7. I bet the marinade you made would be fucking awesome with ramen, also with the flank steak but cook it with the noodles so they get good and brothy too,

  8. chef Jon,
    what happens if you marinade for longer? I made this using a London broil I tenderized with a Jaccard, but it's been raining all day and last night, so I haven't grilled yet. it's been marinating for bout 24 hours now. considering cooking it under the broiler as it is still raining.

  9. Chef John, I work in a traditional French bistro, and our cooking seems to be about one step towards rare from most of what you present. For example, our medium tends to look like your medium-rare, and your medium tends to look more medium-well to me. Is this something that varies widely regionally? Because I just don't see enough blood in your cooks for what they are supposed to be, based on my restaurant experience.

    Still loving your dishes on this channel though 😉

  10. Thanks for this recipe!
    This was very good and familiar for YamYam-stake-noolde connoisseur. The taste was a bit on the sweet side for the Finnish taste. I added cayenne for the yoghurt-lemon sauce for the heat.

  11. i think dark brown sugar is better for meats over light…lights more so for baked goods or treats in general…dark brown sugar goes a long way with meats.

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