Mark’s Grilled Hanger Steak

Mark’s Grilled Hanger Steak

Ingredients

  • 5 medium-sized cloves of garlic, peeled
  • 5–6 in ginger, peeled
  • 1 fresno chili, seeded and rough chopped
  • ⅓ c orange juice (about 1 orange)
  • 3 c grapeseed or other neural oil
  • 1 tbsp fish sauce
  • 10 8-oz hanger steaks
  • 2 tbsp Momofuku Chili Crunch
  • Bibb lettuce cups
  • ginger scallion sauce
  • napa cabbage kimchi

    Mark’s Grilled Hanger Steak Content

    Combine the first six ingredients in a food processor and blend until smooth. Marinate steak for 2–3 hours. 

     

    Heat skillet over high heat and add steak cooking 2 minutes per side, or until instant read thermometer reads 110°. Remove from heat and rest 5–8 minutes. Slice and top with Momofuku Chili Crunch. 

     

    Serve with bibb lettuce cups and ginger scallion sauce and napa cabbage kimchi.