Ginger-Marinated Hanger Steak

  1. Puree scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill.
  2. Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours.
  3. Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8-10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing.
  4. Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer.
  5. Top steak with chives and serve with bok choy and reserved marinade alongside.
  6. DO AHEAD:

scallions, cilantro, rice vinegar, gochujang, ginger, soy sauce, sesame oil, freshly ground black pepper, sugar, garlic, vegetable oil, hanger steak, bok choy, fresh chives

Taken from www.epicurious.com/recipes/food/views/ginger-marinated-hanger-steak-51198610 (may not work)

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