Ginger-Marinated Hanger Steak
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon chopped fresh chives
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons toasted sesame oil
- 2 teaspoons reduced-sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon grated peeled ginger
- 1 cup cilantro leaves with tender stems
- 4 scallions, chopped
- 2 tablespoons gochujang (korean hot pepper paste)
- 2 garlic cloves, finely chopped, divided
- 1/4 cup plus 2 tablespoons vegetable oil, divided
- 1 1/2 pounds hanger steak, central membrane removed, cut into 4 pieces
- 4 baby bok choy, halved lengthwise
- ingredient info: gochujang is available at korean markets and online.
- Carbohydrate 8 g(3%)
- Cholesterol 111 mg(37%)
- Fat 46 g(70%)
- Fiber 2 g(8%)
- Protein 37 g(74%)
- Saturated Fat 10 g(52%)
- Sodium 524 mg(22%)
- Calories 585
Preparation Purée scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill. Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours. Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8–10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing. Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer. Top steak with chives and serve with bok choy and reserved marinade alongside. DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
Preparation Purée scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill. Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours. Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8–10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing. Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer. Top steak with chives and serve with bok choy and reserved marinade alongside. DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
