Get ready to elevate your culinary game with this mouthwatering Asian-inspired dish that combines the rich, caramelized flavors of hoisin-glazed skirt steak with crispy roasted cauliflower. In just 25 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds. This recipe is not just a meal; it's a flavor explosion that marries the tender, juicy steak with the sweet and savory hoisin sauce, perfectly complemented by the golden, crisp cauliflower.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 1/4 cup hoisin sauce
- 1 head cauliflower, chopped
- 2 tablespoons sesame oil
- Salt to taste
- Pepper to taste
Instructions
- Remove skirt steak from refrigerator 30 minutes before cooking to bring to room temperature, which ensures even cooking
- Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper
- Chop cauliflower into uniform bite-sized florets, ensuring pieces are roughly similar in size for even roasting
- Toss cauliflower with 1 tablespoon sesame oil, sprinkle with salt and pepper, then spread evenly on prepared baking sheet
- Roast cauliflower in preheated oven for 15-18 minutes, stirring once halfway through, until edges are golden brown and crispy
- While cauliflower roasts, pat skirt steak dry with paper towels to remove excess moisture
- Season steak generously with salt and pepper on both sides
- Heat remaining sesame oil in a large cast-iron skillet or grill pan over high heat
- Sear steak for 3-4 minutes per side for medium-rare, brushing with hoisin sauce during the last minute of cooking
- Remove steak from heat and let rest for 5-7 minutes to allow juices to redistribute
- Slice steak against the grain into thin strips
- Plate roasted cauliflower and top with sliced hoisin-glazed skirt steak
- Optionally, garnish with chopped green onions or sesame seeds for additional flavor and presentation
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and a perfectly cooked piece of meat.
- Dry Meat = Better Sear: Pat your skirt steak completely dry with paper towels to achieve a beautiful, crispy exterior when searing.
- Grain Matters: Always slice your steak against the grain to ensure maximum tenderness and easier chewing.
- Hoisin Glaze Timing: Brush the hoisin sauce during the last minute of cooking to prevent burning and create a glossy, flavorful finish.
- Cauliflower Roasting Hack: Spread florets in a single layer and don't overcrowd the baking sheet to ensure crispy, evenly roasted edges.
- Resting is Crucial: Let your steak rest for 5-7 minutes after cooking to allow juices to redistribute, keeping the meat incredibly juicy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 90mg
