Grilled Hanger Steak with Kimchi-Apple Slaw

By GadgetGirl

Chef and TV personality Judy Joo marinates juicy hanger steak in a potent soy-and-sesame-oil marinade that works in just 15 minutes. The meat needs less than 10 minutes on the grill.

Ingredients

• 2 tablespoons canola oil, plus more for grilling
• 3 tablespoons plus 1 teaspoon sugar
• 3 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon finely grated ginger
• 3 garlic cloves, minced
• 1 shallot, minced
• Kosher salt
• Pepper
• 2 pounds hanger steak
• 1/3 cup mayonnaise
• 2 teaspoons apple cider vinegar
• 1 small Granny Smith apple, peeled and julienned
• 1 small cucumber, julienned
• 1 cup cabbage kimchi with juices, chopped
• Sesame seeds, for garnish
• Sliced scallion, for garnish

Details

Servings 4
Cooking time 45mins
Adapted from food&wine.com

Preparation

Step 1

In a large bowl, combine the canola oil and 3 tablespoons of the sugar with the soy sauce, sesame oil, ginger, garlic and shallot; season with salt and pepper. Add the steak and let stand for 15 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise with the vinegar and remaining 1 teaspoon of sugar. Stir in the apple, cucumber and kimchi; season with salt and chill.

Light a grill and oil the grate. Grill the steak over moderate heat until charred and medium-rare within, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
Thinly slice the steak, top with sesame seeds and scallion and serve with the slaw.

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Spicy Australian red.