This dish is perfect if you're entertaining because it looks a lot more difficult than it really is. It was super easy to make and packed with the fresh flavors of garlic, ginger and lime. How can you go wrong with that?
Ingredients:1 (2-lb) skirt steak
1 tablespoon hoisin sauce
1 tsp. dark brown sugar
¼ cup soy sauce
1 cup orange segments
2 clove garlic, minced or grated
1 tsp ginger minced or grated
1 tsp. sesame oil
1 red onion sliced into long thin strips
1 bunch scallions, washed and sliced lengthwise
2 tsp. fresh lime juice
Trim the steak of any visible fat. Lay the steak on a flat surface- I used my meat cutting board. Take a piece of plastic wrap and lay over the steak. Use a meat mallet to pound out the steak- this step is important as it will really make the steak tender. In a large ziplock bag, combine the hoisin, sugar, soy sauce, 1 clove of garlic, ginger, and sesame oil. Add the steak to the bag and coat it well. Marinate for at least 4 hours or overnight. Once you're ready to cook the steak, add a little canola oil to a grill pan and turn up to med-high heat. Place the steak on the grill pan once it's hot. You want a strong sizzle when you place meat down. While the steak is cooking, slice up the scallions, red onion, and segment the orange- place in a bowl. Grate 1/8 tsp of ginger and add to the bowl as well. Squeeze the lime juice into the bowl and combine well with all of the other ingredients. Flip the steak over and cook for about 3 minutes. Top the steak with scallion/orange mixture. Serve with fragrant jasmine rice.