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.