Anyone who knows me will know that the hanger steak over kimchi fried rice is one of my favorite items at The Dutch. I found Andrew Carmellini's recipe on his website, but here it is below as well.
Ingredients
1 cup soy sauce
1 cup Coca-Cola
1/4 cup sesame oil
1/4 cup hoisin sauce
4 cloves garlic, chopped
4 green onions, minced
2 bone-in rib-eye steaks (2.5 pounds each)
Instructions
Pour all ingredients over the steaks in a deep dish (or gallon plastic bag) and marinate for 12 hours. When ready to cook, bring steaks to room temperature (~20-30 minutes outside of fridge).
Grilling: Preheat oven to 400F (for last step). Place meat on the rack and grill for 4-6 minutes each side. Finish it on a rack in a roasting pan in the oven at 400F for 6 minutes, turning it over once so it cooks more evenly.
Broiler: Turn broiler on high, and put steaks on a middle or middle-high rack. Broil steaks for about 6 minutes per side.
Let meat rest for 5 minutes, then slice and serve.
Ingredients
1 cup soy sauce
1 cup Coca-Cola
1/4 cup sesame oil
1/4 cup hoisin sauce
4 cloves garlic, chopped
4 green onions, minced
2 bone-in rib-eye steaks (2.5 pounds each)
Instructions
Pour all ingredients over the steaks in a deep dish (or gallon plastic bag) and marinate for 12 hours. When ready to cook, bring steaks to room temperature (~20-30 minutes outside of fridge).
Grilling: Preheat oven to 400F (for last step). Place meat on the rack and grill for 4-6 minutes each side. Finish it on a rack in a roasting pan in the oven at 400F for 6 minutes, turning it over once so it cooks more evenly.
Broiler: Turn broiler on high, and put steaks on a middle or middle-high rack. Broil steaks for about 6 minutes per side.
Let meat rest for 5 minutes, then slice and serve.
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