Marinate the beef in the hoisin sauce, sherry; soy sauce, green onions, garlic and ginger for at least 4 hours. Overnight is OK.
Grill the steaks for 6-8 minutes per side. (I brushed on the extra marinade while grilling.)
Let rest the steaks rest for 5 minutes before slicing. Slice thinly across the grain.
(You can substitute rice vinegar for the sherry, if necessary.)
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