Here is another great recipe that you can prep ahead of time and have dinner in less that 30 minutes from when the meat hits the grill!
As you know by now, hanger steak is one of my favorite
cuts pieces of beef (see: KNOW YOUR MEAT: HANGER STEAK IS AWESOME!) and grilling it after it has spent some time in this red miso marinade is possibly my new favorite way to prepare it. Red miso or “aka miso” is fermented longer than the either white (shiro) miso or yellow (shinshu) miso and has a deeper, more assertive flavor. It is perfect for beef, especially a very beefy-flavored piece such as hanger, because it won’t over power the meat. These are umami flavors for sure!
I paired it with some broccolini that I drizzled with olive oil and seasoned with kosher salt and and ground Szechuan pepper (freshly ground black pepper would be fine). Check out my post, GRILLED BROCCOLINI, for grilling instructions. I also had some Soy Sauce Butter hanging out in the freezer that I used for buttering the rolls for the SRIRACHA-HONEY GLAZED PORK BAHN MI sandwiches from last month. It was the perfect perfect thing to slather on the hot broccolini as it came off the grill.
- 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
- 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.
- 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.
Cheers and Happy grilling!
Mr Fitz says
I do LOVE the Hanger !!!