Ingredients
Hanger steak
2 cups apple juice
½ cup usukuchi (light soy sauce)
½ yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 tsp Asian sesame oil
1 tsp freshly ground black pepper
4 hanger steaks (225gm each)
Accompaniments
1 cup Napa cabbage kimchi, puréed
1 cup ginger spring onion sauce
2 cups short-grain rice, well-rinsed and cooked
2-3 heads Bibb lettuce, leaves separated, well washed, and spun dry
To serve: Maldon or other high-quality coarse sea salt
Preparation
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.
