Rating: 5 stars
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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.

This Story Originally Appeared On sunset.com

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Credit: Lisa Romerein

Recipe Summary test

total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

299 calories; calories from fat 31%; protein 25g; fat 10g; saturated fat 3.5g; carbohydrates 27g; fiber 2.3g; sodium 978mg; cholesterol 50mg.
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