Grilled Hanger Steak

구운 스테이크

 

grilled hanger steak

Ingredients

Serves 6

  • 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

Method

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.

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Social media

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Scully’s @scullyrestaurant @scully_chef 
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@judyjoochef Instagram profile imageThere is a little bit of technique involved when picking sweet Asian pears off of the trees at the Subarashii Kudamono @subarashiikudamono… luckily there is no technique involved when eating them! 
I discovered this precious farm in the Lehigh Valley last year and have absolutely fallen in love with it and all of the people behind making these artisanal fruits.  The fall harvest is just beginning and I’ve been lucky enough to taste the fruits of their labor! (No pun intended!). Even some of my lucky friends will agree— they are so so sweet, juicy, and fully of floral aromas.  Amazingly delicious this year in particular!  They have a record crop this season with my fave being the EliSan variety boasting sweet notes of kiwi and apple. 
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I loved my day in the farm picking the fruits, learning about how they grow them, and.. of course, stuffing my face full of them.  Sweet pear juice dribbling down my chin and all over my hands and wrists!  I was able to bring some home to share with my friends and family too.  This year’s batch is really so worth it! 
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@judyjoochef Instagram profile imageAnother year and another great time @soneva @sonevafushi_maldives with the amazing @choibites Esther Choi. We have been doing a Four Hands Dinner with Soneva for a few years now and we have a blast. We love bringing Korean flavors around the world and cooking in the Maldives is certainly one of the the most beautiful places to do so!  Thank you so much Soneva for having us time and time again. We love your team’s passion and professionalism. We can’t wait to come back next year!  And, thank you as well to all of our patrons— sold out again
Our menu had shrimp mandu, mushroom tempura salad, hoe (Korean sashimi), four kinds of bbq with sides, and hotteok. 
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Was lucky to get a good dive in and met this cute guy on the way!  Hawksbill sea turtles are critically endangered sadly and their population is in serious decline.  We need to do more to protect the oceans and the reefs in which so many majestic creatures depend on to survive.  @solenidcjani @soneva 
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