Cook the Book: Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes

Name: Cook the Book: Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Jewish
Ingredients: 1 teaspoon finely chopped garlic; 2 Tbsps gochujang (Korean chile paste); 1 large handful A of mixed greens, preferably an Asian mesclun; 3 larges Idaho potatoes, peeled; 1 teaspoon Korean ground chile (gochu garu) or any mild ground chile; 1 teaspoon rice vinegar; 4 servings Salt and black pepper to taste; 1 Tbsp finely chopped scallion white; 2 Tbsps thinly sliced (on a bias) scallion greens; 3 drops A few of sesame oil; 1 teaspoons toasted sesame seeds; 1 teaspoon soy sauce; 680 grams trimmed hanger steaks; 1 scant tablespoon sugar; 1 pinch Pinch of sugar; 4 servings Neutral-flavored vegetable oil; 2 Tbsps water

Cook the Book: Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes

Cook the Book: Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes might be just the Jewish recipe you are searching for. This recipe serves 4. One portion of this dish contains about 38g of protein, 39g of fat, and a total of 624 calories. A couple people really liked this main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up scallion, gochujang, rice vinegar, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine the soy sauce, sugar, garlic, scallion, sesame seeds, and pepper and pour over the steaks. Cover and put in the refrigerator to marinate for at least 4 hours, turning once halfway through, or overnight.

Ingredients you will need

Sesame Seeds

Soy Sauce

Green Onions

Garlic

Pepper

Steak

Sugar

Make the potato pancakes: Working quickly to prevent oxidation, grate the potatoes on the largest holes of a box grater or in a food processor. Put in a clean kitchen towel and squeeze to extract as much liquid as possible.

Ingredients you will need

Potato

Extract

Equipment you will use

Food Processor

Kitchen Towels

Box Grater

Place in a bowl and combine with the Korean ground chile and scallion. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chili Powder

Green Onions

Equipment you will use

Bowl

Heat a 12-inch saute pan over high heat.

Equipment you will use

Frying Pan

Add half of the oil and when lightly smoking, add the potatoes, divided into 4 even balls. Press down to form round cakes about 1/2 inch thick. Lower the heat to medium-high and cook until the cakes are deep golden brown. Turn and add the remaining oil if necessary (the potatoes will absorb some oil) and brown the other side.

Ingredients you will need

Potato

Cooking Oil

Drain on paper towels.

Equipment you will use

Paper Towels

Combine the soy sauce, vinegar, and sugar in a bowl and whisk in the oils. Dress the greens with the vinaigrette and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Soy Sauce

Vinegar

Greens

Sugar

Equipment you will use

Whisk

Bowl

Make the sauce, if desired: In a small bowl, combine all the ingredients.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Remove the steaks from the marinade and scrape off any excess marinade. Season with pepper and a little bit of salt. Rub both sides with a little oil and grill to desired doneness. Reheat the potato pancakes, if necessary, in a 375°F oven.

Ingredients you will need

Dry Seasoning Rub

Pepper

Potato

Steak

Salt

Cooking Oil

Equipment you will use

Grill

Oven

Place one in the center of each large serving plate and ring with 1 tablespoon of the sauce (if using). Slice the steaks against the grain and arrange over the top of the pancake.

Ingredients you will need

Steak

Sauce

Garnish the top with the salad and serve.

Equipment

Ingredients

Servings:

1teaspoon

finely chopped garlic 2Tbsps

gochujang (Korean chile paste)1large handful

A of mixed greens, preferably an Asian mesclun 3larges

Idaho potatoes, peeled 1teaspoon

Korean ground chile (gochu garu) or any mild ground chile 1teaspoon

rice vinegar 4servings

Salt and black pepper to taste 1Tbsp

finely chopped scallion white 2Tbsps

thinly sliced (on a bias) scallion greens 3drops

A few of sesame oil 1teaspoons

toasted sesame seeds 1teaspoon

soy sauce 680grams

trimmed hanger steaks 1

scant tablespoon sugar 1pinch

Pinch of sugar 4servings

Neutral-flavored vegetable oil 2Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Flora Springs Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 18 dollars per bottle.