Grilled Hoisin-Glazed Steak with Vegetables

Hoisin-Glazed steak with grilled vegetables and salad.

Hoisin-Glazed steak with grilled vegetables and salad.

I imagine many families will be gathering around the outdoor grill this weekend to celebrate Father’s Day.  Whether Dad is the one doing the grilling or you’re the one grilling a meal for him, this quick and easy way of cooking steak results in a piece of meat that is tender, juicy and full of flavor.  Along side it on the grill lay some of your, or his, favorite vegetables and you will have most of the meal at your fingertips.  While the grilling is taking place, have someone on kitchen duty making a salad to go with it, and before you know it everyone will be sitting down together to celebrate Dad in the best possible way.

The glaze on the steak calls for hoisin sauce, ginger, and fish sauce, giving it an Asian flair, so I kept that theme going in the meal I prepared by using green and yellow squash, brushed with a little sesame salad dressing as they cooked.  For a salad I made cucumbers and radishes dressed with rice vinegar, sesame oil, and soy sauce.  The recipes for making this complete meal are given below.Whether you make all of it or only part of it, I think you will enjoy it as much as we did.



Yield:   Serves 4

For the steak:

  • 3 Tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated, fresh peeled ginger
  • 1 teaspoon fish sauce  (This adds a rich, savory flavor to the glaze, but it’s OK to omit it if you don’t have it on hand.)
  • 1/4 teaspoon crushed red pepper
  • 1  (1-pound) flank steak, trimmed; or any other tender cut of steak  (I used boneless rib eye steaks)

1.  Preheat the grill to high heat.

2.  Combine hoisin and remaning ingredients ( except steak) in a small bowl.  Brush half this mixture on one side of the steak(s).  Place steak glaze-side down on the hot grill rack and grill about 5-7 minutes.

Lay steak on the grill glazed-side down.

Lay steak on the grill glazed-side down.

Brush top side of steak with remaining glaze mixture and turn steak over.  Grill another 5 -7 minutes or until desired degree of doneness.

Brush top side of steak(s) and turn over.

Brush top side of steak(s) and turn over.

For the Vegetables:

  • 1 medium size zucchini squash
  • 1 medium size yellow squash
  • 1 bottle commercially made sesame salad dressing

1.  Slice the squash lengthwise into 1/4-inch thick slices.  Brush both sides of the squash with the salad dressing.

Squash slices on the grill.

Squash slices on the grill.

2.  Place squash slices directly on hot grill rack or use a fine mesh cooking screen if squash is in danger of falling through the grates.  Cook squash, turning over several times, until nicely marked and just fork tender.

Squash cooked on the grill gets lovely grill marks on it.

Squash cooked on the grill gets lovely grill marks on it.

For the Salad:

  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon lower-sodium soy sauce
  • 1 cup cucumber, sliced finely on the diagonal
  • 1 cup finely sliced radishes
  • 1/4 cup fresh chopped parsley, or cilantro leaves
  • 1/8 teaspoon salt

1.  Combine vinegar, sesame oil, and soy sauce in a medium bowl;  add cucumber and radishes.  Sprinkle with parsley or cilantro and salt.  Toss gently to coat.


SOURCE:  Adapted from  Weeknight Grilling with the BBQ Queens


Hoisin Barbecued Chicken and Broccoli

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.


Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.



SOURCE:  Weeknight Grilling with the BBQ Queens

Glazed Chicken and Szechuan Noodle Salad

Would you believe I have spent all summer (until now) without a gas grill?  How is that possible you might ask?  Ours simply refused to light when we took it out of storage in the Spring.  My husband took it all apart, cleaned all the parts, refurbished the burner with new parts, put it back together and it still wouldn’t work.  Dang!   So while everyone else was having their cookouts, or talking about the great foods they cooked on their grills I was feeling totally left out, not having anything to contribute to that conversation.

Last weekend we finally got a new grill, all in pieces, in a HUGE box.  The nice guys at the big orange store brought it out and put it in my car for me, but I was dreading the task of helping to put it together.  But surprise! it was so simple.  The directions were clear, made perfect sense. and all the screws were even pre-installed so we didn’t end up with any extra parts.  This grill is just like having a gas stove on my back deck instead of in my kitchen.   We celebrated the new grill and how smart we were to put it together by grilling a steak for dinner that evening.  It was a very good steak but not especially blog-worthy.  (I like that word.)

My post today is about my first real effort to cook something a little jazzier on the grill; Glazed Chicken Thighs.  Since the recipe for the chicken contained some ingredients found in Asian cuisines, I paired it with another recipe I had for Szechuan Noodle Salad, and also included Sesame Broccoli.  This, then, is my complete menu.  It can be prepared in about 30 minutes.  While the grill is heating coat the chicken in the glaze mixture.  Grill the chicken.  Keep the chicken warm in a low oven, and cook the noodles and steam the broccoli. Season the noodles and broccoli and serve.




  • 1 Tablespoon grated peeled fresh ginger
  • 3 Tablespoons hoisin sauce
  • 1 teaspoon olive oil
  • 1 teaspoon lower-sodium soy sauce
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • cooking spray


  • 6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles), or whole-wheat linguine
  • 1/4 cup bottled Szechuan sauce
  • 1 Tablespoon creamy peanut butter
  • 2 teaspoons lower-sodium soy sauce
  • 2 teaspoons fresh lime juice
  • 1 cup matchstick-cut carrots
  • 1/2 cup matchstick-cut green onions


  • About 1 pound broccoli, trimmed and cut into florets
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


1.  Preheat grill to medium-high heat.

2.  Combine fresh ginger, hoisin sauce, lime juice and olive oil in a large bowl.  Add chicken, toss to coat.

3.   Place chicken on grill rack coated with cooking spray.  Grill, about  4 minutes/side or until done.  Remove from grill, cover and keep warm.

The chicken could also be cooked indoors on an electric grill, or on the stove-top in a grill-pan.

4.  Cook noodles according to package directions.  Drain well.  Combine Szechuan sauce, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk.  Add noodles, carrots, and green onions; toss and serve with chicken.

5.  For the broccoli:  Add water to a saucepan to a depth to 1-inch.  Add broccoli florets, bring to a boil and simmer for 4-5 minutes until crisp-tender.  Place broccoli in a medium bowl.  Add the sesame oil and sesame seeds,  kosher salt and  black pepper. Toss well.

SOURCE:   Cooking Light   for both Glazed chicken thighs and Szechuan noodles.