1 teaspoon chile-garlic sauce sriracha® (such as )
2 pounds flank steak
1 teaspoon ginger root fresh grated peeled
1 clove garlic minced
2 green onions chopped
0.3 teaspoon ground pepper black
0.5 cup hoisin sauce
1 tablespoon honey
1 teaspoon kosher salt
2 tablespoons juice of lime
0.5 teaspoon pepper flakes red crushed
1 tablespoon sesame seed toasted
Equipment
bowl
whisk
grill
ziploc bags
skewers
Directions
Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag.
Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done.
Garnish with toasted sesame seeds and chopped green onions to serve.
