Grilled Marinated Hanger Steak Bulgogi-Style

Name: Grilled Marinated Hanger Steak Bulgogi-Style
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams picked bean sprouts; 237 milliliters canola oil; 4 servings Canola oil to cook; 59 milliliters Korean chile flakes (gocho-karu); 118 milliliters Korean chile bean paste (gochu-jan); 79 milliliters chopped cilantro; 2 slices English cucumbers (hothouse), 1/8-inch half moon slices; 118 milliliters sliced garlic; 1 Tbsp minced garlic; 2 Tbsps minced garlic; 1 Tbsp minced ginger; 1 Tbsp coarse ground black pepper; 1 Juice of lemon; 118 milliliters above marinade; 2 larges red onions, 1/8-inch slices; 1 liters cooked jasmin rice, cooled and broken up (usually day old); 59 milliliters rice vinegar; 946 milliliters rice wine vinegar; 1 teaspoons salt; 1 Tbsp salt; 4 servings Salt and black pepper to taste; 237 milliliters scallions, 1/2-inch pieces; 237 milliliters chopped scallions; 2 Tbsps chopped scallions; 4 servings Sliced green scallions, for garnish; 59 milliliters sesame seed oil; 1 Tbsp sesame seed oil; 59 milliliters thin soy sauce; 2 Tbsps thin soy sauce; 1 kilograms hanger steak, sinew removed

Need a dairy free main course? Grilled Marinated Hanger Steak Bulgogi-Style could be a great recipe to try. This recipe covers 61% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 104g of protein, 91g of fat, and a total of 2443 calories. A mixture of salt, onions, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

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.

Ingredients you will need

Black Pepper

Chili Paste

Green Onions

Seasoning

Cilantro

Vinegar

Garlic

Ginger

Sugar

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Marinade

Sauce

Salt

Equipment you will use

Grill

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.

Ingredients you will need

Cucumber

Green Onions

Vinegar

Chili Pepper

Garlic

Onion

Sugar

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bean Sprouts

Cooking Oil

Sesame Oil

Green Onions

Garlic

Ginger

Egg

Rice

Equipment you will use

Wok

Heat thoroughly and check for seasoning.

Ingredients you will need

Seasoning

Plating: On a large white plate, zig-zag the sauce.

Ingredients you will need

Sauce

Place small mound of rice and top with hanger steak sliced in half, on the bias.

Ingredients you will need

Steak

Rice

Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.

Ingredients you will need

Sesame Seeds

Green Onions

Shallot

Mix all in a bowl.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

picked bean sprouts 237milliliters

canola oil 4servings

Canola oil to cook 59milliliters

Korean chile flakes (gocho-karu)118milliliters

Korean chile bean paste (gochu-jan)79milliliters

chopped cilantro 2slices

English cucumbers (hothouse), 1/8-inch half moon slices 118milliliters

coarse ground black pepper 1

Juice of lemon 118milliliters

above marinade 2larges

red onions, 1/8-inch slices 1liters

cooked jasmin rice, cooled and broken up (usually day old)59milliliters

rice vinegar 946milliliters

rice wine vinegar 1teaspoons

salt 1Tbsp

salt 4servings

Salt and black pepper to taste 237milliliters

scallions, 1/2-inch pieces 237milliliters

chopped scallions 2Tbsps

chopped scallions 4servings

Sliced green scallions, for garnish 59milliliters

sesame seed oil 1Tbsp

sesame seed oil 59milliliters

thin soy sauce 2Tbsps

thin soy sauce 1kilograms

hanger steak, sinew removed 59milliliters

sugar 4

halved Thai bird chiles, de-seeded 4larges

whole eggs

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.