• 2servings

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 Wooden skewers,

  2. 8" long

  3. 2 Garlic cloves (large)

  4. 1 tablespoon 15ml Finely-grated peeled fresh gingeroot

  5. 1/4 cup 59ml Fresh lime juice - or to taste

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 8 oz 227g Skirt steak

  9. 1/4 cup 59ml Hoisin sauce

  10. 1 tablespoon 15ml Ketchup

  11. 1 Lemon - cut in wedges

  12. 1 Lime - cut in wedges

Instructions Jump to Ingredients ↑

  1. Prepare grill. Soak skewers in warm water for 20 minutes.

  2. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper.

  3. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4-inch thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature for 10 minutes.

  4. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate.

  5. Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare. Serve sates with hoisin dipping sauce and lime wedges. Garnish with lemon wedges.

  6. This recipe yields 2 servings.


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