Serves 6 to 8
One of the most delicious, inexpensive, and underrated cuts of beef is the humble hanger steak. Now gaining popularity in the United States, it has just the right lean-to-fat ratio, about 70 percent to 30 percent. (The hanger cut has long been a staple in French cooking, where it is considered to be among the most flavorful cuts of beef.) When you combine hanger steak with garlic and pepper, you have a grill dish made in heaven. The secret here is the marinade, which uses mushroom soy sauce. This Asian staple contains molasses and has a smoky character well suited for beef and strong-flavored specialty meats such as ostrich and buffalo. The net result is an extraordinarily tender and deeply flavored steak redolent with sweet, rich, smoky notes; when cooked medium-rare, the steak just about melts in your mouth. Serve thinly sliced and wrapped in Scallion Flat Breads (page 59 of the book) with Pineapple and Onion Chutney (page 46), or make beef rolls for an appetizer.
1/3 cup mushroom soy sauce
1/3 cup sugar
10 large garlic cloves, finely grated
2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
2-1/2 pounds hanger steak, cut into 8 equal pieces,
each weighing about 5 ounces
1. In a large bowl, whisk together the soy sauce and sugar until the sugar is completely dissolved. Stir in the garlic, pepper, and oil until well combined.
2. Place the hanger steaks and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 4 hours, turning the bag over every 30 minutes or so to redistribute the marinade.
3. Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500 degrees F. (high). Grill the hanger steaks, turning them frequently to prevent burning, until crisp and medium-rare, 6 to 8 minutes. Transfer steak to a serving dish.
The Asian Grill
168 pages with full-color illustrations throughout
Recipe reprinted by permission.
This page created June 2006
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