Red meat enthusiasm.
Soak your meat. Using a marinade like the Asian-style version I’ve created here, even if only for a few minutes, can elevate simple hanger steak. We enjoy this one so much that I reserve a little on the side for drizzling and dunking.
The Meat:
1 lb. hanger steak (We buy the organic steak, and not because we are of the chia-eating, no preservatives sect. When buying within the world of rather inexpensive red meats, it just pays to commit the extra few bucks for a beef that cooks and tastes better.)
The Marinade:
3 T. reduced-sodium soy sauce
2 T. fish sauce
2 T. rice vinegar
1 T. sriracha (are you surprised?)
1 tsp. sesame oil
1 T. honey
2 scallions, finely sliced, white parts included
2 cloves garlic, minced
½ lime, juiced
Salt and pepper, to taste
You know how this goes. Combine the marinade components in a large bowl or Ziploc bag, mixing well. If you love the sauce already, reserve a little on the side. Lightly prick some holes into the hanger steak with a fork, and place in the bowl or bag. Marinate for thirty minutes, because ain’t nobody got time for more than that.
If you do, good for you. Keep marinating.
Remove from the marinade, season with salt and pepper, and place on a broiler pan. Broil on high for approximately five minutes per side, but keep a close watch, because this varies based on thickness.
Once sufficiently sizzled, remove from the oven and let the meat rest for five-to-eight minutes. Carve against the grain into thin slices and serve immediately. I enjoy with vermicelli noodles and sautéed garlic string beans.
1 lb. hanger steak (We buy the organic steak, and not because we are of the chia-eating, no preservatives sect. When buying within the world of rather inexpensive red meats, it just pays to commit the extra few bucks for a beef that cooks and tastes better.)
The Marinade:
3 T. reduced-sodium soy sauce
2 T. fish sauce
2 T. rice vinegar
1 T. sriracha (are you surprised?)
1 tsp. sesame oil
1 T. honey
2 scallions, finely sliced, white parts included
2 cloves garlic, minced
½ lime, juiced
Salt and pepper, to taste
You know how this goes. Combine the marinade components in a large bowl or Ziploc bag, mixing well. If you love the sauce already, reserve a little on the side. Lightly prick some holes into the hanger steak with a fork, and place in the bowl or bag. Marinate for thirty minutes, because ain’t nobody got time for more than that.
If you do, good for you. Keep marinating.
Remove from the marinade, season with salt and pepper, and place on a broiler pan. Broil on high for approximately five minutes per side, but keep a close watch, because this varies based on thickness.
Once sufficiently sizzled, remove from the oven and let the meat rest for five-to-eight minutes. Carve against the grain into thin slices and serve immediately. I enjoy with vermicelli noodles and sautéed garlic string beans.
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