This Korean style steak makes a quick and easy marinade that comes together from pantry staples and takes just minutes to work its magic. Lucky you.
This Korean style steak takes its robust flavors from a quick and easy marinade that works its charms in just 15 minutes. It’s the perfect thing when you want to impart a lot of oomph to your dinner in a hurry, which is pretty much each weeknight, yes? While the steak marinates, you have just long enough to heat the grill and scrub down the gunk on the grill rack that you forgot to tend to after last weekend’s barbecue. As for what to serve on the side, anything which echoes the marinade works spectacularly well. We prefer to pile slices of steak alongside vegetables stir-fried with the same marinade (we’d spooned off and reserved a little marinade before adding the steak) or atop a tangle of rice noodles, carrots, cucumber, radish, toasted peanuts, and a soy sauce- or ginger-based vinaigrette. Originally published July 10, 2016.–Renee Schettler Rossi
*What Is Hanger Steak?
Hanger steak is an intensely rich and robust cut of meat that’s incredibly well marbled and tender. It’s standard fare on French menus although it’s not always available at American butcher counters. If you can’t find it, no worries, this marinated steak recipe also works perfectly well on skirt steak and sirloin flap, which have very similar characteristics to hanger steak.
Korean Style Steak
- Quick Glance
- 15 M
- 35 M
- Serves 4 to 6
- 3 tablespoons (37 g) granulated sugar
- 6 tablespoons (90 ml) soy sauce
- 2 tablespoons (30 ml) mild oil, plus more for the grill rack
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (14 g) grated peeled fresh ginger
- 3 cloves garlic, grated or minced
- 1 smallish shallot, minced
- Kosher salt or sea salt and freshly ground black pepper
- 2 pounds (908 g) hanger steak* (or substitute skirt steak, sirloin flap steak, or flank steak)
- Handful thinly sliced scallions, for serving
- Toasted sesame seeds, for serving
- 1. In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved. Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
- 2. Preheat a gas or charcoal grill until medium-hot.
- 3. Lightly brush a paper towel with vegetable oil and, using tongs, rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through, until cooked to your liking, 10 to 12 minutes total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
- 4. Thinly slice the steak at an angle against the grain, transfer to a platter, and top with the scallions and sesame seeds.