“When we were thinking about putting a beef ssäm on our menu, we knew the cut would be hanger. The trick: there’s only one hanger steak on each cow, and it’s not widely available in butcher shops or supermarkets in the States. You can substitute New York strips if you’re feeling fancy. The marinade on this steak is almost exactly what my mum uses when she makes kalbi (marinated short ribs), so, like her, we use Mott’s apple juice.”
Ingredients
Hanger steak
Accompaniments
Method
Main
1.Make the marinade: 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.
2.Light a good hot fire in your grill.
3.Remove the steaks from the marinade (discard the marinade). Grill for 6-10 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 6-8 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 overrest steak.
4.When ready to serve – sauces are made, lettuce is washed, etc – cut the steaks into 6mm-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-degree angle to the cutting board). Serve the steaks flanked by the accompaniments.
