Hanger Steak Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 2 tablespoons red miso paste
- 1 1/2 tablespoons grated lemon zest
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons rice vinegar
- 1 small clove garlic, grated on a microplane
- 1 teaspoon kosher salt, divided
- 1 (1-pound) hanger steak, membrane removed BEK #120814
- 4 medium baby bok choy, halved lengthwise, rinsed, and thoroughly patted dry BEK #105025
- 1/4 teaspoon freshly ground black pepper
Directions
- Stir together butter, miso paste, and lemon zest in a medium bowl until combined. Let stand at room temperature at least 20 minutes. (Mixture can be made ahead and stored in an airtight container up to 2 weeks.)
- Whisk together 3 tablespoons olive oil, vinegar, garlic, and 1/2 teaspoon salt in a small baking dish. Add steak, and turn to coat. Cover and refrigerate 1 to 4 hours, flipping steak once or twice to ensure even coverage.
- Preheat the grill to medium-high heat (about 450°F). Remove steak from the marinade and discard the marinade. Rub the steak with 1 tablespoon of lemon-miso butter. Grill for about 4-5 minutes per side for medium-rare (or until a meat thermometer registers 130°F, depending on steak thickness). Remove the steak from the grill, place it on a cutting board, and dollop with 2 tablespoons of lemon-miso butter. Let the meat rest for 10 minutes, then thinly slice against the grain and transfer to a serving platter.
- While the steak rests, drizzle bok choy with the remaining 2 tablespoons of olive oil, season with pepper and the remaining 1/2 teaspoon salt, and toss to coat. Place the bok choy cut sides down directly on the grill. Cook for about 3-4 minutes per side, or until the stems are crisp-tender and the leaves are slightly charred and wilted. Transfer the grilled bok choy to the serving platter alongside the steak. Serve the remaining lemon-miso butter on the side.
PURCHASE THIS STEAK ON ENTREE