Momofukus Marinated Hanger Steak

• Hanger steak
• 2 cups tapple juice
• 1/2 cup tusukuchi (light soy sauce)
• 1/2 tyellow onion, thinly sliced
• 5-6 tgarlic cloves, thinly sliced
• 1 tsp tAsian sesame oil
• 1 tsp tfreshly ground black pepper
• 4 thanger steaks (225gm each)
• Accompaniments
• 1 cup tapa cabbage kimchi, pureed
• 1 cup tinger spring onion sauce
• 2 cups tshort-grain rice, well-rinsed and cooked
• 2-3 heads tBibb lettuce, leaves separated, well washed, and spun dry
• To serve: tMaldon or other high-quality coarse sea salt

1. 1tMake the marinade: Combine the apple juice, soy, onion, garlic, sesame oil and pepper in a large freezer bag (or another container that will snugly accommodate the steaks and marinade) and seal and shake (or stir or whisk) to combine. Add the steaks, seal or cover tightly, and marinate in the refrigerator for 24 hours.
2. 2tLight a good hot fire in your grill.
3. 3tRemove the steaks from the marinade (discard the marinade). Grill for 6-10 minutes total for medium-rare, taking care to first char the two flattest sides of the steaks, which should take about 2 minutes per side. Monitor the doneness closely after that - depending on how hot your fire is, they could be cooked in 6-8 minutes. When they're ready, remove the steaks to a platter and let them rest for at least 5 minutes. More resting time won't hurt: you can't overrest steak.
4. 4tWhen ready to serve - sauces are made, lettuce is washed, etc - cut the steaks into 6mm-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-degree angle to the cutting board). Serve the steaks flanked by the accompaniments.

hanger steak, apple juice, soy sauce, yellow onion, garlic, sesame oil, ground black pepper, hanger, accompaniments, cabbage, onion sauce, rice, bibb lettuce, salt

Taken from www.epicurious.com/recipes/member/views/momofukus-marinated-hanger-steak-50092803 (may not work)