This is the post where I declare that I am going to start working on developing a recipe for a homemade, not very difficult to make, Hoisin Sauce that is free of junk. Who else wants that in their life?
I love Hoisin Sauce, it’s easily one of my favorite Asian condiments and I want to use it on everything. While I have been using this brand for a while now, I am still not really feeling the ingredient list.
I think it would be OK if we only ate if once in a while – like once a month or less – but the truth is, I want more Hoisin in my life, not less.
I used up the rest of my last bottle of Hoisin making this marinated Skirt Steak. It’s so good and SO EASY. My husband and older son are big fans of this dish but I promised them both, the next time I make it, it will be with my homemade Hoisin so stay tuned for it!
- Finding gluten free Hoisin Sauce may not be easy if you don’t have a well-stocked natural grocery store nearby. I get Wok Mei brand at my local Whole Foods but you can order ithere from Amazon. Another option is the Premier Brand Organic gluten free Hoisin. Both have gluten-free soy so this is not a strict Paleo condiment.
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Hoisin Marinated Skirt Steak
- 1 pound skirt steak trimmed of silver skin (I always ask the butcher to do this for me - see instructions for more...)
- 3 tablespoons gluten free Hoisin Sauce
- 1 tablespoon coconut aminos or Tamari
- 1 tablespoon toasted sesame oil
- 3/4 tablespoon sriracha
- sliced scallions for serving
If you can, ask your butcher to trim the Skirt Steak for you (time saver). If not,here is a great tutorial from Serious Eats.
If the skirt steak is one long piece, cut into 2 or 3 pieces (that will easily fit in your pan without crowding).
Mix Hoisin, coconut aminos (or Tamari), sesame oil and Sriracha together until combined.
Place skirt steak in a gallon ziplock bag or in a glass bowl or dish and coat with marinade. Use your hands to rub it in everywhere and make sure it is well distributed. Cover, refrigerate and allow meat to marinate for at least 2 hours or up to 8 hours.
When ready to cook, remove from fridge and allow to sit at room temperature for 20 to 30 minutes.
Heat a 12 cast iron skillet (or other heavy duty fry pan) over medium high heat until very hot.
Once hot, add one or more pieces of the skirt steak (do not crowd the pan. cook in batches if necessary.) and cook undisturbed on each side for 4 to 6 minutes, depending on desired doneness
Allow meat to rest for 8 to 10 minutes on a cutting board. While meat is resting, slice scallions on the diagonal.%http://www.everydaymaven.com/wp-content/uploads/2015/08/IMG_1887.jpg
Thinly slice meat against the grain and serve topped with scallions. Enjoy!%http://www.everydaymaven.com/wp-content/uploads/2015/08/IMG_1890.jpg