Asian Marinated Hanger Steak Recipes

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GRILLED MARINATED HANGER STEAK BULGOGI-STYLE



Grilled Marinated Hanger Steak Bulgogi-Style image

Provided by Ming Tsai

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 36

1/2 cup Korean chile bean paste (gochu-jan)
2 tablespoons minced garlic
1 tablespoon minced ginger
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup thin soy sauce
1 tablespoon coarse ground black pepper
1 cup canola oil
1/4 cup sesame seed oil
1 cup chopped scallions
1/3 cup chopped cilantro
3 pounds hanger steak, sinew removed
Sliced green scallions, for garnish
Fried shallots, for garnish (optional)
4 cups rice wine vinegar
1/4 cup sugar
1 tablespoon salt
2 English cucumbers (hothouse), 1/8-inch half moon slices
2 large red onions, 1/8-inch slices
1/2 cup sliced garlic
1/4 cup Korean chile flakes (gocho-karu)
4 halved Thai bird chiles, de-seeded
1 cup scallions, 1/2-inch pieces
Canola oil to cook
4 large whole eggs
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons chopped scallions
6 cups cooked jasmin rice, cooled and broken up (usually day old)
1/2 pound picked bean sprouts
2 tablespoons thin soy sauce
1 tablespoon sesame seed oil
Salt and black pepper to taste
1/2 cup of above marinade
1/2 teaspoon of salt
Juice of 1 lemon

Steps:

  • In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
  • For the kimchee: In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.
  • For the fried rice: In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside. In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
  • Plating: On a large white plate, zig-zag the sauce. Place small mound of rice and top with hanger steak sliced in half, on the bias. Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.
  • Mix all in a bowl.

GINGER-MARINATED HANGER STEAK



Ginger-Marinated Hanger Steak image

Categories     Beef     Ginger     Quick & Easy     Dinner     Meat     Steak     Bok Choy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

4 scallions, chopped
1 cup cilantro leaves with tender stems
3 tablespoons unseasoned rice vinegar
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon grated peeled ginger
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon sugar
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
1 tablespoon chopped fresh chives
Ingredient info: Gochujang is available at Korean markets and online.

Steps:

  • 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.

ASIAN MARINATED SKIRT STEAK



Asian Marinated Skirt Steak image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 bottle Japanese beer, such as Sapporo
1/2 cup orange juice
1/4 cup hoisin
1/4 cup mirin (Japanese sweet wine)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon Sriracha hot sauce
1 tablespoon sesame oil
3 cloves garlic, smashed
1 onion, coarsely chopped
2 flank steaks (about 4 pounds total)
Toasted sesame seeds, for garnish

Steps:

  • Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
  • Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
  • Preheat a grill pan or grill over high heat.
  • Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.

ASIAN-MARINATED HANGER STEAK



Asian-Marinated Hanger Steak image

Make and share this Asian-Marinated Hanger Steak recipe from Food.com.

Provided by ElizabethKnicely

Categories     Steak

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons soy sauce
1 inch ginger, grated
2 garlic cloves, grated
1 tablespoon rice wine vinegar
1 (1 lb) hanger steak

Steps:

  • Mix soy sauce, ginger, garlic and vinegar together in a shallow dish with a lid or a large resealable plastic bag. Add the steak and marinate for at least 30 minutes to a few hours.
  • When you're ready to cook, remove the steak from the marinade, shaking off any excess. Place on a broiler pan and broil to your preferred doneness, about 6 minutes per side for medium-rare.
  • Let rest for 5 minutes, the slice the steak against the grain and serve with your favorite sides.

Nutrition Facts : Calories 15.3, Sodium 1006, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 2.1

ASIAN FLAT IRON STEAK



Asian Flat Iron Steak image

Tender flat iron steak meets trendy Asian bistro flavor! With a side of Asian vegetable mix, it's an easy delicious dinner!

Provided by GMUCHEFWHIT

Categories     World Cuisine Recipes     Asian

Time 3h30m

Yield 4

Number Of Ingredients 8

½ cup reduced-sodium soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
¼ cup sliced green onions
1 tablespoon minced garlic
1 tablespoon mustard powder
2 pounds flat iron steak
2 tablespoons sesame seeds

Steps:

  • Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
  • Remove steak from marinade and discard remaining marinade.
  • Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 18.9 g, Cholesterol 154.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 50 g, SaturatedFat 10.4 g, Sodium 1213.7 mg, Sugar 14.1 g

ASIAN MARINATED FLANK STEAK



Asian Marinated Flank Steak image

I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.

Provided by IngridH

Categories     Steak

Time 13m

Yield 1 flank steak, 6-8 serving(s)

Number Of Ingredients 7

1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons gingerroot, grated
1 tablespoon sugar
1 pinch chili flakes
2 lbs flank steaks

Steps:

  • Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
  • Add steak to bag, remove all of the air, and seal.
  • Marinate for up to 24 hours, turning bag occasionally.
  • Remove meat from marinade, and grill or broil to desired degree of doneness.
  • Thinly slice steak against the grain and serve.
  • To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
  • You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

SKIRT STEAK MARINATED ASIAN STYLE



Skirt Steak Marinated Asian Style image

This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons chopped green onions, white and green parts plus more for garnish
1 tablespoon chili oil
1 tablespoon dark Asian sesame oil
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
1 tablespoon minced lemongrass
Two 12-ounce skirt steaks
Cooked jasmine rice, for serving (optional)

Steps:

  • Combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl, and mix well. Pour the marinade into a large resealable plastic bag, and add the steaks. Squeeze the bag to remove excess air, and then seal it. Refrigerate for 24 hours, turning the bag occasionally.
  • Preheat a grill to high.
  • Remove the steaks from the marinade (discard the marinade), and blot them with paper towels to remove excess marinade. Place the steaks on the grill and cook until nicely marked on both sides, about 4 minutes on each side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice, and serve over jasmine rice if desired, garnished with chopped green onions.

ASIAN BEEF SKEWERS



Asian Beef Skewers image

Ginger flavored beef skewers are excellent as an appetizer as well as an entree.

Provided by Vivian Chu

Categories     100+ Everyday Cooking Recipes

Time 2h40m

Yield 6

Number Of Ingredients 9

3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

Steps:

  • In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  • Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  • Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  • Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g

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