Ingredients

STEAK

1. 1/2 cup hoisin sauce
2. 1/4 cup light brown sugar
3. 1/4 cup soy sauce
4. 3 garlic cloves, very finely chopped
5. 2 tablespoons finely grated fresh ginger
6. 2 tablespoons rice vinegar
7. 1 tablespoon sambal oelek or other Asian chili paste
8. 4 pounds skirt steaks

BUTTER

1. 2 tablespoons extra-virgin olive oil
2. 5 medium shallots, thinly sliced
3. 1/4 cup soy sauce
4. 14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon
5. 1 teaspoon crushed black peppercorns
6. 1 stick (4 ounces) unsalted butter, softened
7. 3 bunches of scallions

Directions

1. MARINATE THE STEAK: In a bowl, mix all of the ingredients except the steaks. Lay the steaks in a large roasting pan in a single layer. Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.
2. MEANWHILE, MAKE THE BUTTER: In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes; let cool.
3. In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator.
4. Light a grill. Grill the steaks over a hot fire for 3 to 4 minutes per side for medium-rare meat. Transfer to a carving board and let rest for 5 to 10 minutes. Meanwhile, grill the scallions, turning, until lightly charred all over, about 2 minutes. Thinly slice the steaks against the grain and transfer to a platter along with the scallions. Top the skirt steaks with the shiso butter and serve them at once.

Make Ahead

The shiso butter can be refrigerated overnight or frozen for up to 1 month.