Ginger-marinated hanger steak

My favorite kind of recipes are the simple ones that still pack a lot of flavor. This ginger-marinated hanger steak recipe by Bon Appetit is one of those recipes because you simply marinade the meat and then cook it. Add some vegetables and rice if you’re feeling fancy, but then just be sure to make double the marinade and reserve half to be cooked with the vegetables and rice. The original recipe suggested making it with bok choy, but I turned in into a stir fry to get rid of some vegetables I had in the refrigerator. Make it any way you like and enjoy.

Yield 4 servings


  • 4 scallions, chopped
  • 1 cup cilantro leaves with tender stems
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 1 tablespoon grated peeled ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 2 cloves garlic finely chopped, divided
  • ¼ cup plus 1 Tbsp. vegetable oil, divided
  • 1½ pounds hanger steak, central membrane removed, cut into 4 pieces
  • 1 tablespoon chopped fresh chives


  1. Purée scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and ¼ cup vegetable oil in a blender until smooth. Set aside ¼ cup marinade and chill.
  2. Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours.
  3. Remove steak from marinade, scraping off as much marinade as possible. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8–10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing.
  4. Top steak with chives and serve with reserved marinade alongside.

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