Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach
Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach might be just the main course you are searching for. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 756 calories, 41g of protein, and 36g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of rice vinegar, unseasoned rice vinegar, corn syrup, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.
Whisk vinegars, sugar, and salt in a bowl with 3 cups water until sugar dissolves. Halve French radishes. Slice kohlrabi, beets, daikon, and black radish into very thin (1/16-in.) slices--easiest using a mandoline or food processor with slicing blade.
Cut watermelon into 1-in. dice. Put each vegetable or fruit in its own jar, gently tamp it down, and cover with brine. Chill, covered, 1 day.
Whisk soy, sugar, corn syrup, rice vinegar, garlic, ginger, sesame oil, and pepper in a bowl with 1/2 cup water. Put beef in a 1-gal. resealable bag, add marinade, and chill overnight, turning a couple of times.
Heat grill to medium-high (450). Oil cooking grate with a wad of oiled paper towels. Lift steak from marinade (throw away marinade). Grill steak with lid down, turning as needed, until grill marks appear, 7 to 10 minutes total for medium-rare.
Transfer to a platter and let rest 10 minutes.
*Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.
Make-ahead & packing tips: Make pickles and marinate beef 1 day ahead. Bring pickles to beach in jars and beef in its bag, all kept chilled.