Hoisin Beef Skewers

2 pounds flank steak
1/2 cup hoisin sauce
2 limes juice
1 tablespoon honey
6 cloves garlic, minced
1 teaspoon kosher salt
1/2 inch ginger, shredded 
1 teaspoon sesame oil 
1 teaspoon Frank's Red Hot Sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
~20 (8 inch) bamboo skewers

Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.  Place in a gallon size ziplock bag.

Whisk together the hoisin sauce, lime juice, honey, garlic, salt, sesame oil, Frank's, red pepper flakes, and black pepper in a bowl; pour over meat in plastic bag and coat with the marinade, squeeze out excess air, and seal the bag.

Marinate in the refrigerator for 2 to 12 hours.

You need to soak the skewers for 20 minutes before threading meat onto them.  It will take some time to thread the meat onto the skewers so take into account about 1 hour before grilling to soak and thread.   

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.  Fold a piece of tin foil the length of the grate to lay the skewer ends on so that turning them will not be too hot and the skewers do not burn.  WEAR heavy duty baking GLOVES when turning skewers.

Cook the skewers on the preheated grill until cooked to your desired degree of doneness, ~3 minutes per side for well done.