Ginger Marinated Hanger Steak Recipes

AMAZING GINGER-GARLIC STEAK MARINADE

Steps:

• Throw all ingredients in a Ziplock bag with your steaks.
• Refrigerate overnight (tastes best), or for at least two hours.
• Cook your steaks however you want.
• Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
• Enjoy!

MARINATED GRILLED HANGER STEAK

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

GRILLED MARINATED HANGER STEAK

Steps:

• Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
• Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

GINGER & SESAME MARINATED STEAK

Steps:

• Whisk together ingredients for marinade and pour into a zip lock bag.
• Salt and pepper both sides of steak, to taste.
• Add the steak to bag and marinate in the fridge for 20 minutes to 1 hour.
• Preheat broiler.
• (I like to bring the steak to room temperature before I cook it).
• Remove steak from bag into a shallow baking dish along with extra marinade.
• Cook steak under broiler until done to your liking (about 5 minutes per side for medium rare, 7-8 minutes for closer to medium).
• Let steak rest under foil about 5 minutes before serving.

GINGER-MARINATED HANGER STEAK

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.

GRILLED MARINATED HANGER STEAK BULGOGI-STYLE

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.

HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER

Steps:

• Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
• Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
• Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
• Set slow cooker to High; cook 4 hours.