Wednesday, December 30, 2009

Marinated Hanger Steak Ssam with Ginger Scallion Sauce

One of the highlights of 2009 was two trips to New York to work with my agent on the early chapters of my book. I always stayed at the same place -- a charming brownstone B&B just off Union Square, and I always ate at Momofuku Ssam and Bakery Bar, on 2nd Avenue and 13th Street. I might have eaten at Momofuku too much -- other than a lunch at Union Square Cafe and cannele from Balthazar I can't say I recall any other New York meals. Except for the Shake Shack this July. And lamb sliders at Little Owl, and...

But oh, my Momofuku meals -- they were so, so good. I was more than a bit pleased to unwrap the new Momofuku cookbook on Christmas morning, a perfect gift from my dear friend Suzi. And last night I cracked the cover to make Marinated Hanger Steak Ssam with Ginger Scallion Sauce -- one of the few recipes in the book that does not require crazy ingredients (pigs feet) or amazing prep and cook times.

Ok, that isn't true. After I made my grocery store list I discovered that the steaks were supposed to marinate for 24 hours. But by this point I was hell bent on eating this dish for dinner, so I threw caution to the wind and marinated the meat for only about two and a half hours, and it worked fine. On a whim, we boiled the remaining marinade into a sauce that tasted delicious spooned over the accompanying white rice.

We also threw some shrimp onto the grill, along with a few of the onions, and served it all with the Momofuku ginger scallion sauce and some steamed broccoli. We poured a crisp white and ate and drank and talked and reveled in flavors that hadn't been as present at the table this last week -- green and clean and fresh and healthy, good promises for a new year.

Marinated Hanger Steak Ssam with Ginger Scallion Sauce
From the Momofuku Cookbook
For steak:
2 cups apple juice
1/4 cup light soy sauce
1/2 onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 teaspoon Asian sesame oil
1 teaspoon fresh ground black pepper
Four, 8 ounce, hanger steaks
1. Make the marinade: combine apple juice, soy, onion, garlic, sesame oil, fresh ground pepper in a large freezer bag and seal and shake to combine. Add the steaks and seal tightly, marinate in fridge for 24 hours.
2. Light a good hot fire on your grill -- we used a grill pan and it worked perfectly.
3. Remove steaks from marinade. Grill for 6 to 10 minutes total for medium rare, taking care to char the two flattest sides of the steak, which should take about two minutes per side. Monitor doneness closely after that -- depending on how hot the fire is they could be cooked in about 6 to 8 minutes. When they're ready, remove the steaks to a platter and let them rest for at least 5 minutes -- more is fine.
4. When ready to serve -- sauces made & lettuce washed, etc.-- cut the steaks into 1/4 inch thick slices, cutting on the bias. Serve steaks flanked by accompaniments.

Ginger Scallion Sauce
2 and 1/2 cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 and 1/2 teaspoon soy sauce
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
Mix together scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. It's best after 15 to 20 minutes of rest, it will keep for a day or two in the fridge. Makes about 3 cups, easily halved.

P.S. This is a great easy dish -- perfect for a party. Maybe New Year's Eve?
P.P.S. Don't you love my mom's stove? And the light in the kitchen? It makes everything so good!


Shelley (Pink House) said...

Looks great! I might try these tonight.

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