Food & Wine USA - (07)July 2020

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26 JULY 2020

Hanger Steak with Kimchi

Glaze and Miso Butter–Grilled

Vegetables

ACTIVE 30 MIN; TOTAL 1 HR 10 MIN

SERVES 4

1 / 2 cup unsalted butter (4 oz.),

softened

21 / 2 Tbsp. white miso

1 cup pineapple juice

1 / 2 cup water

1 / 2 cup drained kimchi (such as

Wildbrine Korean Kimchi)

1 / 4 cup packed light brown sugar

SIMPLE MEETS SPECTACULAR in this umami-packed answer to

grilling monotony from 2016 BNC Ravi Kapur. The kimchi

glaze comes together quickly and layers tart and tangy flavors

onto juicy hanger steak as it grills. It’s thinner than tradi-

tional barbecue sauces, so be sure to baste the meat several

RAVI KAPUR times while it grills for a sweet, charred crust.

LIHOLIHO YACHT CLUB,

SAN FRANCISCO

1 / 4 cup ketchup

1 (1^1 / 2 -lb.) hanger steak (about 1^1 / 2

inches thick)

2 tsp. kosher salt

White sesame seeds and thinly

diagonally sliced scallions, for

garnish

2 lb. mixed grilled vegetables (such

as squash, zucchini, baby bell

peppers, and/or scallions)

1. Stir together butter and miso in a small
   bowl until well blended. Chill miso butter
   in an airtight container until ready to
   serve, up to 5 days.
   2. Process pineapple juice,^1 / 2 cup water,
   kimchi, brown sugar, and ketchup in a
   blender until very smooth, about 25 sec-
   onds. Transfer to a large saucepan. Bring
   to a simmer over medium. Simmer, stir-
   ring occasionally, until thickened and
   reduced to about 1 cup, about 15 minutes
   (glaze will be grainy). Set kimchi glaze
   aside at room temperature.
   3. Season steak all over with salt. Let
   stand at room temperature 30 minutes.
   Meanwhile, preheat grill to high (450°F to
   500°F). Brush one side of steak with kim-
   chi glaze; place steak, glazed side down,
   on oiled grates, and brush top with some
   of the kimchi glaze. Grill, uncovered, until
   glaze is caramelized in spots, about 12
   minutes for medium-rare, turning and
   basting often with kimchi glaze. Transfer
   steak to a cutting board, and let rest 10
   minutes. Cut steak against the grain into
   slices, and divide among 4 plates. Garnish
   steak with sesame seeds and scallions,
   and serve with your favorite grilled vege-
   tables tossed in miso butter to taste.
   MAKE AHEAD Miso butter can be kept in
   an airtight container in refrigerator up to
   5 days. Cooled kimchi glaze can be kept
   in an airtight container in refrigerator up
   to 5 days.
   WINE Taut, currant-y Cabernet Franc:
   2015 Lang & Reed North Coast

SECRET WEAPON

Make batches of this

super-savory miso butter

to finish grilled seafood

and stir into pastas all

summer long.