I’ve said it before, and I’ll say it again: hanger steak is delicious. It has gained notoriety in recent years for being extremely tender and melt-in-your-mouth delicious. It used to be a very cheap cut of beef, but prices have increased with demand. The truth is that the hanger steak doesn’t do anything during a cow’s life, which is why it’s so tender, and there is only one cut per cow (thanks, Google) so it isn’t the most sustainable form of meat, e.g. if ten people order hanger steak in a restaurant, that’s ten cows (as opposed to two of every other cut of beef per cow).
While it is the perfect cut for a delicious marinade such as this Korean gochujang sauce. You can definitely use flank or skirt steak instead. The marinade is strong enough to give you all the incredible flavours you want from the spices and seasonings, but not enough to over power the beauty of the steak you are cooking.
Whether you have this with salad, potatoes, rice, cous cous, pearl barley, or wrapped in a tortilla – just promise me, you’ll try it.
400 g hanger steak
1 tbsp honey
3 tbsp soy sauce
2 tbsp gochujang
2 inch piece fresh ginger, peeled and grated
1 tbsp olive oil
1 tbsp sesame oil
3 cloves garlic, minced
1 shallot, finely chopped
spring onions, thinly sliced
toasted sesame seeds
- In a bowl, mix all of the ingredients for the marinade (everything except the steak, spring onions and sesame seeds), until combined well.
- Place the steak in a large glass dish, pour the marinade over the beef and massage it into the meat. Cover and place in the fridge to marinate for least 2 hours, preferably overnight.
- Remove the marinated steak from the refrigerator 30 minutes before cooking to bring to room temperature.
- Preheat a skillet over a medium-high heat until sizzling hot. Place the steak in the pan (discard the remaining marinade) and cook for 2 – 3 minutes on each side for rare, or 4 – 5 minutes for medium rare.
- Remove the steak from the heat and allow to rest for 5 minutes on a chopping board. Slice the steak against the grain, and sprinkle with spring onions and sesame seeds.