Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach

Korean-Style Grilled Hanger Steak with a Pickle Bar for the BeachRecipe
Photo: Lisa Romerein
Hanger steak is very flavorful but can be a little chewy; for maximum tenderness, don't cook it past medium-rare, and slice it against the grain.
Serves 8


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Pickled vegetables
3 cups white wine vinegar
1 1/2 cups unseasoned rice vinegar
1 cup plus 2 tbsp. sugar
2 tablespoons kosher salt
1 bunch French breakfast radishes or red radishes
1 green kohlrabi, washed but not peeled
1 large yellow beet, washed but not peeled
1 large red beet, washed but not peeled
6-in. piece daikon, washed but not peeled
1 black radish* (optional), washed but not peeled
2-lb. piece firm, seedless watermelon, rind trimmed
1 1/4 cups low-sodium soy sauce
1/2 cup sugar
1/4 cup corn syrup
1/3 cup rice vinegar
10 garlic cloves, peeled and chopped
2 tablespoons chopped ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons pepper
2 pounds hanger steaks (3 to 4 steaks total)


Total: 1 Hours

1. Make pickles: Whisk vinegars, sugar, and salt in a bowl with 3 cups water until sugar dissolves. Halve French radishes. Slice kohlrabi, beets, daikon, and black radish into very thin (1/16-in.) slices--easiest using a mandoline or food processor with slicing blade. Cut watermelon into 1-in. dice. Put each vegetable or fruit in its own jar, gently tamp it down, and cover with brine. Chill, covered, 1 day.

2. Marinate beef: Whisk soy, sugar, corn syrup, rice vinegar, garlic, ginger, sesame oil, and pepper in a bowl with 1/2 cup water. Put beef in a 1-gal. resealable bag, add marinade, and chill overnight, turning a couple of times.

3. Heat grill to medium-high (450°). Oil cooking grate with a wad of oiled paper towels. Lift steak from marinade (throw away marinade). Grill steak with lid down, turning as needed, until grill marks appear, 7 to 10 minutes total for medium-rare. Transfer to a platter and let rest 10 minutes.

*Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.

Make-ahead & packing tips: Make pickles and marinate beef 1 day ahead. Bring pickles to beach in jars and beef in its bag, all kept chilled.

Note: Nutritional analysis is per serving.

Created date

August 2011

Nutritional Information

Calories 299
Caloriesfromfat 31 %
Protein 25 g
Fat 10 g
Satfat 3.5 g
Carbohydrate 27 g
Fiber 2.3 g
Sodium 978 mg
Cholesterol 50 mg