Barbecue skirt steak with hoisin & chilli

Rump is a great substitute if skirt steak is hard to find. If you want to smoke up the flavour of the beef a bit, use chipotle powder instead of chilli flakes.


  • 800g piece skirt steak, trimmed (rump is a great substitute if you can't find skirt)
  • 2 spring onions, finely sliced
  • 1 tsp toasted sesame seeds

  • For the marinade
  • 2 tbsp honey
  • 2 tbsp shaoxing (Chinese cooking wine)
  • 2 tbsp Chinese dark soy sauce
  • 1 cup grapeseed oil
  • 1/4 cup hoisin sauce
  • 2 tsp grated ginger
  • 2 cloves garlic, chopped
  • 1 tsp crushed chilli flakes (use chipotle chilli powder if you want a smoky flavour)
  • 1/2 tsp finely grated orange zest
  • 1/4 tsp freshly ground black pepper


For the marinade, place honey, shaoxing and soy sauce in a non-reactive bowl and stir until dissolved. Add remaining marinade ingredients and thoroughly combine.

Place steak in marinade and coat well. Leave to marinate for at least 4 hours, preferably overnight in the fridge.

Remove steak from fridge and allow it to come to room temperature. Preheat barbecue on high and make sure the grill is clean and well-oiled.

Take steak out of marinade. Blot dry with paper towels to remove any excess marinade. Rub a little oil on the meat. Cook over a high heat for about 3 minutes on each side.

Remove steak from grill and cover loosely with foil. Allow it to rest somewhere warm, still covered, for 10-15 minutes before carving. Slice across the grain.

Serve on a platter, pouring any resting juices over the steak. Garnish with spring onions and sesame seeds.

NOTES: Want something to drink?
The blackberry and bramble flavours and silky tannins of Ronan by Chateau Clinet, a merlot from France's Bordeaux region, go nicely with the hoisin sauce, and its spice and tobacco notes complement the beef well. Open the bottle an hour prior to serving to allow the wine to breathe.