The Royal Chef At Home: Easy Seasonal Entertaining

SOY GINGER GARLIC HANGER STEAKS

HANGER STEAKS ARE WITHOUT A DOUBT THE CHEF’S FAVORITE CUT OF MEAT. Whenever I have chef friends over to grill outdoors, I always buy hanger steaks. Less than half the price of other steaks but double the flavor. No need to add salt in this recipe; the soy sauce will do that for you. MAKES 4 PORTIONS

1 tablespoon crushed fresh ginger 3 cloves fresh garlic, crushed 1 tablespoon chili garlic paste 2 spring onions, chopped 1 teaspoon of toasted sesame seeds 2 pounds hanger steak

3 tablespoons brown sugar ½ cup lite soy sauce 2 tablespoons vegetable oil + extra for grilling 3 tablespoons sesame oil

1 In a large bowl whisk together the brown sugar, soy sauce, vegetable oil, sesame oil, ginger, garlic and chili garlic paste until combined. Place the hanger steaks in a large ziplock bag and pour the marinade into the bag. Massage into the meat and then refrigerate for at least 4 hours or overnight. 2 Remove the steaks from the fridge at least an hour before cooking to allow them to come to room temperature. Preheat a gas or charcoal grill until medium-hot.

3 Lightly brush the grill with vegetable oil. Remove the steaks from the bag and discard the marinade. Grill the steak for about 6 minutes in total (for medium rare) turning them once halfway through cooking. 4 Transfer steaks to a chopping board and leave to rest for about 5 minutes. Thinly slice the steak against the grain and garnish with the spring onions and sesame seeds to serve.

106 THE ROYAL CHEF AT HOME