Skirt steak in hoisin sauce and grilled cauliflower

Ingredients:

• 1/4 cup hoisin sauce
• 2 tbsp. ketchup
• 1 tbsp. l. rice vinegar
• 2 tsp finely grated fresh ginger root
• 2 teaspoons of honey
• 2 tsp sambal oelek or other garlic chili sauce
• 600 g skirt steak, cut into 4 pieces
• 1 small head of cauliflower (about 700 g), cut into small florets
• 220 g shiitake mushrooms, trimmed
• 2 tbsp + 1 tsp vegetable oil + extra for greasing the grill
• 1 bunch of green onions (thinly slice 1 green onion, cut the rest into 4 cm pieces.)

Preparation:

1. Preheat the grill to medium-high heat. In a small bowl, combine the hoisin sauce, ketchup, vinegar, ginger, honey, and sambal oelek. Season the steak with salt and black pepper. Brush the steak with about half the sauce.
2. Place the cauliflower and 1 tablespoon water in a large microwave-safe bowl, cover, and microwave until crisp-tender, 5 minutes. Pat dry. Toss the cauliflower and mushrooms with vegetable oil and 3/4 teaspoon salt; transfer to a grill basket.
3. Brush the grill grate with vegetable oil. Grill the steaks until crispy grill marks appear, 3 to 4 minutes per side for medium rare, basting with any remaining sauce during the last minute of cooking. Transfer the steaks to a cutting board and let them rest. Meanwhile, grill the vegetables, turning occasionally, until browned around the edges and crisp-tender, about 8 minutes, adding coarsely chopped green onions to the grill basket 2 minutes before they're done.
4. Divide the vegetables among plates. Slice the steaks, place them on plates, and sprinkle with thinly sliced ​​green onions.