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Hanger Steak with Spicy Miso Glaze

Source of Recipe


Fine Cooking



List of Ingredients



• ½ cup mirin
  
• 2 Tbsp minced shallots
  
• 2 Tbsp minced fresh ginger
  
• 1 tsp minced garlic
  
• 1 Tbsp plus 2 tsp grapeseed oil
  
• 2 tsp light miso
  
• ¼ tsp Asian hot sauce, such as Sriracha
  
• 1¾-to-2 pound hanger steak, trimmed
  
• Kosher salt and freshly ground black pepper
  
• ¼ cup thinly sliced scallions
  






Instructions



1. Position a rack in the center of the oven and heat the oven to 400° F.
   Simmer the mirin, shallots, ginger, and garlic in an 8-inch skillet over medium heat until the mixture is syrupy and large bubbles start to form, about 5 minutes. Remove from the heat and whisk in 1 tablespoon of the grapeseed oil, the miso, and the hot sauce. Set aside.
   
   
2. Season the steaks generously with salt and pepper. Heat a 12-inch oven-safe skillet over very high heat until very hot. Add the remaining 2 teaspoons oil, swirling it until the pan is well coated. Cook the steaks, flipping once, until browned, about 4 minutes total. Using a pastry brush, spread the glaze evenly over the steaks, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part of the steak reads 130° to 135° F for medium-rare, about 4 minutes.
   
   
3. Transfer the steaks to a cutting board, let rest for 5 minutes, and then cut on the diagonal into ½-inch-thick slices. Pour any juice remaining in the pan over top and sprinkle with the scallions.
   
   Serves 4
   
   






Final Comments


Known for it's intensely beefy flavor, hanger steak is also sometimes called "butcher's steak" because butchers often keep it for themselves. If you can't find it, you can use sirloin tip steak, but it will cook more quickly.