Red Miso Marinated Hanger Steak
Author: 
Recipe type: Direct heat
Serves: 4
 
Ingredients
  • RFor marinade:
  • ⅓ cup red miso
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne
  •  -
  • 1½ to 2 pounds hanger steak trimmed and separated
  • ½ teaspoon kosher salt
Instructions
  1. Whisk together the marinade ingredients until thoroughly combined. Place the steaks in a large resealable plastic bag and pour in the marinade. Massage the bag to thoroughly coat the meat, then squeeze out the excess air and seal the bag. Marinate at room temperature for 1 hour or place in the refrigerator for as long as two days.
  2. Remove the steak from the marinade and pat dry with paper towels. Season with kosher salt and let come to room temperature for about 30 to 45 minutes. Preheat grill to high. Brush and oil grates before cooking. Lay steaks on the grill at a 45° angle to the grates and cook for 4 to 5 minutes, flip and cook for 4 to 5 minutes more for medium-rare. Hanger steak is at it’s best when cooked medium-rare to medium. Use a digital thermometer and pull it somewhere between 125°F and 130°F. Remove and let rest 10 minutes tented with aluminum foil before slicing across the grain of the meat. Slicing across the grain is important to shorten the muscle fibers and maximize tenderness. Serve hot with soy-buttered grilled broccolini.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/red-miso-hanger-steak/