Korean-Style Grilled Hanger Steak With A Pickle Bar For The Beach Recipe

Name: Korean-Style Grilled Hanger Steak With A Pickle Bar For The Beach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled vegetables; 3 cups white wine vinegar; 1 1/2 cups unseasoned rice vinegar; 1 cup plus 2 tbsp. sugar; 2 tablespoons kosher salt; 1 bunch French breakfast radishes or red radishes; 1 green kohlrabi, washed but not peeled; 1 large yellow beet, washed but not peeled; 1 large red beet, washed but not peeled; 6-in. piece daikon, washed but not peeled; 1 black radish* (optional), washed but not peeled; 2-lb. piece firm, seedless watermelon, rind trimmed; Beef; 1 1/4 cups low-sodium soy sauce; 1/2 cup sugar; 1/4 cup corn syrup; 1/3 cup rice vinegar; 10 garlic cloves, peeled and chopped; 2 tablespoons chopped ginger; 1 1/2 tablespoons Asian sesame oil; 1 1/2 teaspoons pepper; 2 pounds hanger steaks (3 to 4 steaks total)

Servings: persons

Pickled vegetables
3 cups white wine vinegar
1 1/2 cups unseasoned rice vinegar
1 cup plus 2 tbsp. sugar
2 tablespoons kosher salt
1 bunch French breakfast radishes or red radishes
1 green kohlrabi, washed but not peeled
1 large yellow beet, washed but not peeled
1 large red beet, washed but not peeled
6-in. piece daikon, washed but not peeled
1 black radish* (optional), washed but not peeled
2-lb. piece firm, seedless watermelon, rind trimmed
Beef
1 1/4 cups low-sodium soy sauce
1/2 cup sugar
1/4 cup corn syrup
1/3 cup rice vinegar
10 garlic cloves, peeled and chopped
2 tablespoons chopped ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons pepper
2 pounds hanger steaks (3 to 4 steaks total)

1
Make pickles: 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.
2
Marinate beef: 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.
3
Heat grill to medium-high (450u00b0). 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.
4
*Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.
5
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.
6
Note: Nutritional analysis is per serving.

1439

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pickled vegetables, 3 cups white wine vinegar, 1 1/2 cups unseasoned rice vinegar, 1 cup plus 2 tbsp. sugar, and more.

Yes, Korean-Style Grilled Hanger Steak With A Pickle Bar For The Beach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean-Style Grilled Hanger Steak With A Pickle Bar For The Beach

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