February 2, 2012
Hanger steak with pickled radishes
My favorite meal of the week is our Sunday family dinner. It’s a day where we’re usually home and carry out that time-honored tradition of sitting down at the table together for an early supper, most of the time with close friends or family joining us, too. I love to make a one-pot meal or something that I can start early in the day and quickly finish-up before we sit down to eat. The beauty of this long day at home is there is time to braise, marinate, stew or simmer. I try to come-up with simple, nice meals (believe or not, I can get a little carried away in the kitchen) that lets the family be the focus, but still tastes great.
Adapted from Momofuku
Serves 4
This is a great recipe because you make the marinade in the morning and let the meat soak all day. Then at dinnertime, it’s a quick fire-up of the grill. Hanger steak is a cheap cut of meat that if cooked incorrectly can be tough and tasteless. This tasty marinade keeps the steak moist and brings out the flavor of the meat.
1 pound hanger steak cut into two pieces
For the marinade:
2 cups fresh squeezed orange juice
1/2 cup light soy sauce
1/2 yellow or red onion, sliced
6 garlic cloves, sliced
1 teaspoon sesame oil
1 tablespoon Sambal Oelek (ground fresh chili paste)
Mix the marinade in a large plastic bag, add steaks and squeeze the air out of the bag and seal. Place the bag in a pie plate as a precaution against any spills and refrigerate for 8-24 hours (the longer the better). Before cooking, discard marinade and set your grill to a medium-high temperature.
First, salt and papper both sides of the steaks and sear them on one side for about 2 minutes and then flip and continue to cook for another 2 minutes. Then flip them again and cook for about 2- 3 more minutes and then repeat on the other side. Total time on the grill for medium rare will be about 6-10 minutes.
Remove from grill to a cutting board and let it rest for 5-10 minutes. Slice thin and fan over some nice greens. Drizzle with great quality olive oil and a sprinkling of sea salt and fresh ground pepper. I also made a quick garnish of pickled radishes which was so tasty, but some fresh seasonal herbs would be great too.
