Hanger Steak Marinate
This recipe comes from David Chang, chef at Momofuku in New York.
- ■2 cups apple juice
- ■1/2 cup soy sauce, preferably usukuchi (light soy sauce), found in Asian markets
- ■1/2 yellow onion, thinly sliced
- ■5 to 6 garlic cloves, thinly sliced
- ■1 teaspoon Asian sesame oil
- ■1 teaspoon freshly ground black pepper
- ■Four 8-ounce hanger, strip or flap meat steaks
Combine the apple juice, soy, onion, garlic, sesame oil, and pepper in a large freezer bag (or another container that will snugly accommodate the steaks and marinade) and seal and shake (or stir or whisk) to combine. Add the steaks, seal or cover tightly, and marinate in the refrigerator for 24 hours.
Light a good hot fire in your grill.
Remove the steaks from the marinade (discard the marinade). Grill for 6 to 10 minutes total for medium-rare, taking care to first char the two flattest sides of the steaks, which should take about 2 minutes per side. Monitor the doneness closely after that—depending on how hot your fire is, they could be cooked in 6 to 8 minutes. When they're ready, remove the steaks to a platter and let them rest for at least 5 minutes. More resting time won't hurt: you can't over rest steak.
When ready to serve cut the steaks into ¼ -inch-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-angle to the cutting board).