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Momofuku Marinated Hangar Steak

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Momofuku Marinated Hangar Steak
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Makes: 6 servings adjust
Accompanied by Kimchee puree, Roasted Onions and Ginger Scallion Sauce, recipes in "Momofuku" by David Chang and Peter Meehan.



  • 2 cups Apple Juice
  • 12 cup Soy Sauce, preferably Usukuchi (light soy sauce), found in Asian markets
  • 12 cup Yellow Onion, thinly sliced
  • 6 cloves Garlic, thinly sliced
  • 1 teaspoon Sesame Oil, asian
  • 1 teaspoon Freshly Ground Black Pepper
  • 4 Hanger Steaks, strip or flap meat steaks, 8 oz each

Step 1

Make 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.

Step 2

Light a good hot fire in your grill.

Step 3

Remove the steaks from the marinade (discard the marinade). Grill for 6 to 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 to 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.

Step 4

When ready to serve—sauces are made, lettuce is washed, etc.—cut the steaks into ¼ -inch-thick slices, cutting on a slight bias (i.e., your knife at a 15- to 30-angle to the cutting board). Serve the steaks flanked by the accompaniments.
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