Hanger steak is one of my favorite cuts of meat. It takes to marinading particularly well, although I'd just as soon grill it with salt and pepper and a compound butter. As I've mentioned previously, I've been into the grilling outdoor meals with some no-cook salads on the side, so as not to heat up our tiny little apartment unnecessarily.
This recipe was sent to me by Michael's mom and originally belonged to a family friend whom they affectionately called Yo Paulie. (I'm not sure why but I think it had to do with his Yahoo email address at the time). It takes some time to toast the sesames and grind them, but the flavor is worth it, trust me.
For 1.5 lbs hanger, flank, or skirt steak:
- 1/4 cup sesame seeds - toast for about 3 minutes, til golden brown. Crush in a mortar and pestle
- 1/4 cups sliced scallions
- 3 tablespoons soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon red vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced fresh garlic
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
Combine all of the ingredients in a ziplock bag and marinate the steak overnight or for at least 4 hours. Heat up your grill as hot as possible and grill, turning the steak periodically until cooked to your desired doneness. For the the medium-rare pictured below, we grilled for a total of 6 minutes on each side.