So, back to grilling... Hanger steak, or onglet, is one of my favorite cuts of beef. It is relatively inexpensive, flavorful, lean and can be tender when cooked right. Reminds me of a good date. The only unfortunate matter is that it is difficult to find. Luckily, I have found that the Whole Foods here in Seattle at Roosevelt Square usually carries it. If you don't see it in the counter, ask for it, and they may have some in back. There is only one onglet per cow, which hangs from the diaphragm between the last rib and the loin. I have most often seen it separated into two strips, removing the tough center membrane. If you happen to purchase one whole onglet, I would suggest removing that center membrane as well. I marinated the steak overnight in the following:
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp sherry vinegar
2 Tbsp brown sugar (I only had 1 tbsp of brown left, so used 1 tbsp white)
1/2 Tbsp Sunchang Ssamjan (seasoned bean paste)
1/2 Tbsp Korean Hot Pepper Paste
1 tsp sesame oil
1 tsp vegetable oil
1 Garlic clove, minced
1 Tbsp minced ginger
3 Scallions, finely sliced crosswise
1/4 Cup chopped cilantro
Grill over high heat until rare to medium rare. With this cut, I think medium rare is as much as you want to cook it. Let rest before slicing. The marinade on the steak was delicious. A little je ne sais quoi spice... in other words, I hid the fact I added the ssamjan and hot pepper paste from my kids. They loved the steak and commented on the fact it felt like there was a little spice, but devoured it nonetheless.
I used the Desiree potatoes I had gotten from Olsen Farms for the smashed grilled potatoes. Peel and cut the potatoes into 2" sections. Boil until softened, toss with a little olive oil and place on hot grill to sear. Place potatoes in a large bowl and mash with a little butter, milk and chicken stock. Stir in a bit of ginger scallion sauce. I left the potato with some larger chunks, not making it a finely mashed potato, but a more rustic smashed potato. Thumbs up from the two mashed potato lovers... Stella and I.
The asparagus was the 2nd half of the bunch from last night. Drizzle with a little olive oil, grill over high heat until just cooked.
I am hooked on the idea of wrapping food in lettuce. It makes everything taste fresh and healthy, even when I wrap it around a piece of fried spring roll. So accompaniments, once again, included lettuce, pickled cucumbers, ginger scallion sauce, and ssam sauce. What did I do before ginger scallion and ssam sauce? I see no reason why everyone should not have a large jar of each in their refrigerator. David Chang, you are my hero.