Skirt Steak With Shiso-Shallot Butter

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1/2 cup hoisin sauce

1/4 cup light brown sugar

1/4 cup soy sauce

3 garlic cloves, very finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons rice vinegar

1 tablespoon sambal oelek or other Asian chili paste

4 pounds skirt steaks

2 tablespoons extra-virgin olive oil

5 medium shallots, thinly sliced

14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon

1 teaspoon crushed black peppercorns

1 stick (4 ounces) unsalted butter, softened

3 bunches of scallions

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