Grilled Hanger Steak
I like to marinate hanger steak in a potent soy-and–sesame oil marinade that works in just fifteen minutes. The steak goes great with Kimchi-apple Slaw. This is a relatively inexpensive cut of beef, but it has a rich flavour.
- 6 Tbsp. soy sauce
- 3 Tbsp. granulated sugar
- 2 Tbsp. vegetable oil, plus more for grill
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. grated fresh ginger
- 3 garlic cloves, grated or finely chopped
- 1 shallot, finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 lbs. hanger steak
- 2 scallions, thinly sliced
- 2 Tbsp. toasted sesame seeds
- Preheat grill to medium-high (400° to 450°). Stir together soy sauce, sugar, vegetable oil, sesame oil, ginger, garlic, shallot, salt and pepper in a large bowl until sugar is dissolved. Add steak, and massage marinade into meat. Let steak stand at room temperature 15 minutes to marinate.
- Lightly brush hot grill grate with vegetable oil. Place steak on oiled grate, and grill 6 to 8 minutes per side for medium-rare or to desired degree of doneness.
- Transfer steak to a cutting board, and let rest 5 minutes. Thinly slice steak against the grain. Sprinkle with sliced scallions and sesame seeds before serving.
Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.
Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.
Korean BUFFALO WINGS
Sea Cucumber with Prawns
Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.