Irresistible Marinated Skirt Steak with Creamy Bleu Cheese Drizzle

Ingredients

• A generous half cup of the flavorful hoisin sauce
• A quarter cup of rich brown sugar
• Two tablespoons of the fragrant rice vinegar
• A spoonful of diced garlic to add a delicious kick
• A dollop of sweet chili sauce like the popular Mae Ploy® brand
• Two teaspoons of finely minced fresh ginger root for a hint of spice
• A substantial two-pound beef skirt steak
• A half cup of crumbled blue cheese for a creamy finish

Step 1

Combine hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger in a bowl, whisking until the marinade is velvety. Transfer this flavorful mixture into a resealable plastic bag. Place the skirt steak inside, ensuring it is thoroughly coated with the marinade. Remove any excess air, seal the bag, and let it marinate in the fridge for a minimum of 24 hours to enhance the flavors.

Step 2

Once ready, take the steak out of the marinade, shaking off any extra. Dispose of the remaining marinade.

Step 3

Prepare your outdoor grill by preheating it to a medium-high temperature and lightly oiling the grate.

Step 4

Grill the steak until it reaches a firm texture with a reddish-pink and juicy center, typically 6 to 8 minutes on each side. As it nears perfection, sprinkle some blue cheese over the steak and continue grilling until the cheese starts to slightly melt, usually around 2 to 3 minutes more. To ensure it's cooked to your liking, an instant-read thermometer inserted into the center of the steak should display a temperature of 130 degrees F (54 degrees C).