Hoisin Skirt Steak with Cauliflower

The hoisin glaze for the steak is delicious. It was super flavorful with a little spicy finish! 

I didn't follow the recipe for the cauliflower. Well, not completely. I cut the cauliflower into steaks (meaning cutting an inch  thick slice). I put olive oil on them and salt and pepper and put them on the grill.  

Hoisin Skirt Steak with Cauliflower
Recipe from Food Network

Photo from FoodNetwork

Serves 4

1/4 c hoisin sauce
2 T ketchup
1 T rice vinegar
2 tsp finely grated fresh ginger
2 tsp honey
2 tsp sambal oelek or other chili-garlic sauce
1 1/4 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 small head cauliflower (about 1 1/2 pounds), trimmed and cut into small florets
8 ounces shiitake mushrooms, trimmed, caps halved
2 T plus 1 teaspoon vegetable oil, plus more for the grill
1 bunch scallions (1 thinly sliced, the rest cut into 1 1/2-inch pieces)

Preheat a grill to medium high. Combine the hoisin sauce, ketchup, vinegar, ginger, honey and sambal oelek in a small bowl. Season the steak with salt and pepper. Brush about half of the hoisin sauce mixture all over the steak.

Put the cauliflower and 1 tablespoon water in a large microwave-safe bowl, cover and microwave until the cauliflower is crisp-tender, 5 minutes. Blot dry. Toss the cauliflower and mushrooms with the vegetable oil and 3/4 teaspoon salt; spread out in a grill basket.

Oil the grill grates. Grill the steaks until well marked, 3 to 4 minutes per side for medium rare, brushing with the remaining hoisin sauce mixture during the last minute of cooking. Transfer to a cutting board to rest. Meanwhile, grill the vegetables, tossing occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding the larger scallion pieces to the grill basket during the last 2 minutes of cooking.

Divide the vegetables among plates. Slice the steaks, add to the plates and sprinkle with the thinly sliced scallions.