Can you imagine flank steak that melts in your mouth? And flavors that explode in your mouth? Well here is a recipe that explodes with flavor and melts in your mouth. The secret? Marinating the meat all day! Now let’s go off to the kitchen!
Ingredients
1 1/2 – 2#’s of flank steak
3 heaping soup spoon of hoisin sauce
6 capfuls of cooking sherry
1/4 cup of low sodium soy sauce
2 green onions, sliced
4 cloves of garlic, minced
3 1/4″ thick pieces of fresh ginger, peeled and minced
wooden skewers – about 2 dozen
First, lay out the flank steak on your cutting board.
Slice this across the grain in strips about 1/4-1/2 inch thick.Place the meat in a ziplock bag.Next, get your ingredients for the marinade ready.
Combine the hoisin sauce, sherry, soy sauce, green onions, minced garlic and ginger in a bowl. The hoisin is a bit sticky so stir this up well as it will stick to the sides of the bowl.Pour this mixture into the bag of meat, zip the bag and then shake the bag really well to coat the meat. Set this in your refrigerator and turn the bag a few times during the day.One half hour before you are ready to cook, place the skewers in a pan of water to soak. You do this so that they do not burn up on the grill. Also, take the meat out of the refrigerator. After the half hour, thread the meat on the skewers.
Next get your grill ready. Because the meat is thinly sliced these will cook rather fast. Once the grill is nice and hot, start adding your skewersTurn the skewers to cook evenlyuntil they are done!Serve these with rice, or potatoes, and don’t forget a fresh steamed vegetable!
And, dinner is served! One note: This dish does not require any salt. So taste this before getting that shaker out! Enjoy!
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Mmmm Iove the flavor of hoison! Looks so good!
Tried these and the flavors are superb, thanks for the recipe once again!
When the grill comes out of storage at our cottage in Maine, I’ll be trying your beef skewers…the marinade sounds great.
It really is tasty! Thank you for the comment!
Butchers here don’t do flank steak as a cut. This dish looks so nice.
Maybe you could try this with a skirt steak or a hangar steak? If they do not have these, try London broil. Let me know how it comes out if you try it!
ha, none of those cuts are used here, or they have a different name. I’ll have to do some “research” 🙂
Look on the internet for a substitute in your area! You will find something!
Yep. There are days I wish I did a butchers apprenticeship rather than medicine. I like cutting meat 🙂
This looks delicious! Can’t wait to try it!! Thanks for posting!
Thank you for visiting this blog! Easy dishes are one of my favorite things!
Mine too!!
Hmmm…looks very delicious! I have to try this. Spring is now here and this is perfect on the barbeque. 😉
It was lovely and the aromas and flavors were fantastic! Plus this somewhat tough cut of meat was completely tender!
They look amazing, I love trying new marinades.
This is easy to make and really good! The aromas of the ginger and garlic along with the hoisin are incredible! These are also good as an appetizer!