Grilled Sesame Ginger Hangar Steak

Yield 31x2x3x4x5x

Author Madeline King

Prep time

10 Min

Cook time

8 Min

Inactive time

2 Hour

Total time

2 H & 18 M

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Grilled Sesame Ginger Hangar Steak

Also known as “Chinese barbecue sauce”, hoisin is dark in color and thick in consistency. Its base of miso (fermented soybean) paste adds umami with sweet and tangy Asian flavors. Hoisin sauce tastes a bit like an American-style barbecue sauce, but has no tomato and is saltier, richer and less sweet. I love it in marinades, particularly with hangar steak as its loose grains can soak up a lot of extra flavors.

IngredientsUSMetric

• 3 (about 2 lbs total) beef hangar steaks
• ⅓ cup Golden West Specialty Foods All Natural Gluten Free Hoisin Sauce
• 3 tablespoons Boyajian Balsamic Vinegar
• 1 teaspoons sesame oil
• 1 tablespoon grated fresh ginger root
• 4 cloves garlic, finely minced
• 1 tablespoon packed brown sugar
• ½ teaspoon freshly ground black pepper
• 1 green onion, light parts only, minced
• Toasted sesame seeds

Instructions

1. Whisk hoisin sauce, vinegar, sesame oil, grated ginger, garlic, brown sugar and pepper together in a large mixing bowl.
2. Transfer steaks into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3. Line a baking pan with paper towels. Transfer steaks to the paper towels and pat off some of the marinade.
4. Preheat an outdoor grill for high heat and lightly oil the grate.
5. Transfer steaks to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the centers should read between 130 and 135 degrees F. Transfer steaks to a plate and let rest for a few minutes.
6. Transfer steak to a serving platter and pour any accumulated juices over top. Sprinkle with sesame seeds and sliced green onions. Enjoy!