Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly Serve with stir-fried bok choy andjasmine rice.
Yield: 4 Servings
½ cup mirin 2 Tbs. minced shallots 2 Tbs. minced fresh ginger 1 tsp. minced garlic
1 Tbs. plus2tsp. grapeseedoil
2 tsp. light miso
¼ tsp. Asian hot sauce, such as Sriracha
1¾ to 2-lb. hanger steak, trimmed
Kosher salt and freshly ground black pepper
¼ cup thinly sliced scallions
How to Make it
- Position a rack in the center of the oven and heat the oven to 400°F.
- Simmer the mirin, shallots, ginger, and garlic in an 8-inch skillet over medium heat until the mixture is syrupy and large 1 bubbles start to form, about 5 minutes. Remove from the heat and whisk in 1 Tbs. of thegrapeseed oil, the miso, and the hot sauce. Set aside.
- Season the steaks generously with salt and pepper. Heat a 12-inch oven-safe skil¬let over high heat until very hot. Add the remaining 2 tsp. oil, swirling it until the pan is well coated. Cook the steaks, flipping once, until browned, about 4 minutes total.
- Using a pastry brush, spread the glaze evenly over the steaks, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part of the steak reads 130°F to 135°F for medium rare, about 4 minutes.
- Transfer the steaks to a cutting board, let rest for 5 minutes, and then cut on the diagonal into 1/2-inch-thick slices. Pour any juice remaining in the pan over top and sprinkle with the scallions.