Chef Troy Guard shows us how to make a Asian Hanger Steak.
1# new York striploin.
½ c less salt soy ( yamasa brand )
1/3 c rice vinegar
2T mince garlic
2 t sesame oil
1 t sambal chile paste ( olek )
1 t korean chile paste
Whisk all together and then Marinate meat overnight then grill. Should have a nice char flavor
½# baby carrots with tops. ( cut tops off, use for salsa )
Char grill with marinade ( 2 T miso, 1 T white balsamic vinegar, 1 T carrot tops, 1 T smoked honey )
1 c soy beans ( shelled )
1 c pickled cucumbers ( see recipe )
½ c dice tomato, no seeds ( ½ by ½ inch )
¼ rough chop cilantro with stem in .
¼ chopped carrot tops
4 English cucumbers, ½ by ½ inch chunks, no seeds
2 jalapenos, slice thin
2 c scallions, thin slice
1 T ginger, mince
1 t garlic, mince
1.5 T koshar salt
Sugar 1/3 c
Soy sauce ( same brand as above ) 2 c
Rice wine vinegar 1 c
Sesame oil 2 T
- Place last 4 ingredients- sugar, soy, sesame oil and rice vinegar in bowl , mix well. Pour over all other ingredients
- Cucumbers are not to sit longer than 3 hours or they become mushy. Pour sauce on cucumbers prior to serving.
- After cooking steak to perfection.. slice , put on plate, layer all other ingredients over the steak.