So this might be our last Asian-inspired meal of the week. Or at the very least it is the last Asian-inspired meal that I had planned on making. Actually, that's not entirely true because we made enough steak for two meals, which means that we are going to do the trendy thing and make some Korean quesadillas later this week. But I'm not sure it counts as Asian-inspired when you start making quesadillas, which are totally Mexican-inspired... But anyway, for the last Asian or Asian-inspired meal for the week, I had to go to David Chang because I love David Chang and his whole Momofuku empire. Actually, randomly enough Alex and I went to Ma Peche last night and had a fantastic meal. Ma Peche is David Chang's newest restaurant in the city and his first restaurant drawing on Vietnam for inspiration. It's also his first restaurant outside of the East Village and how lucky am I that it ended up opening up a few blocks away from my office? More on Ma Peche later. For now, back to these hanger steak ssams. My original plan was to use this marinade to make the beef, and then to use the beef in quesadillas. But then I realized that we had two hanger steaks in the freezer, so I thought why not make the ssams and then use the remaining marinated steak to make quesadillas later in the week? I love it when you can use "leftovers" again to make an entirely different dish!
So this hanger steak itself has really nice flavor to it. But hanger steak always has great flavor. Except that when you marinate the hanger steak in apple juice, onion, etc. you end up with hanger steak that is sweeter and less beefy than usual. Not that the steak was super sweet, but it definitely had a distinct sweetness to it. The sweetness was balanced out by the spicy funkiness of the kimchi puree, and the brightness of the ginger-scallion sauce. Now I have had the hanger steak ssams from Momofuku Ssam Bar back in the day before they took all of the ssams but the Bo Ssam off the menu. While our homemade version based off the recipe in the cookbook was good, I thought you could definitely taste the difference between the restaurant version and our homemade version. But who really cares? It was still delicious.
Recipe after the jump!
Marinated Hanger Steak Ssam with Red Kimchi Puree and Ginger Scallion Sauce
Adapted from Momofuku
By David Chang and Peter Meehan
1 cup apple juice
1/4 cup light soy sauce
1 small yellow onion, thinly sliced
3-4 garlic cloves, thinly sliced
1 tsp toasted sesame oil
1/2 tsp freshly ground black pepper
2 hanger steaks (about 8 oz. each)
1/2 cup kimchi, pureed in a mini food-prep
1 head of lettuce, leaves pulled apart, rinsed and dried
For ginger-scallion sauce:
1/4 cup grapeseed oil
2 cups scallions, white and green parts, thinly sliced
1/3 cup ginger, peeled and finely minced
1 tbsp light soy sauce
1 tsp shaoxing wine
1 tsp sesame oil
Combine apple juice, soy sauce, onion, garlic, sesame oil in a large freezer bag. Add steaks. Seal and massage the meat to ensure even marinating. Marinate overnight in the refrigerator.
Heat a grill or a grill pan over medium-high heat. Lightly spray the grill pan (or the grill) with non-stick cooking spray. Cook the steaks about 3-4 minutes per side for medium-rare, depending on the thickness of your steaks. Remove steaks from heat and allow to rest on a cutting board (so the juices can redistribute and to allow for carryover cooking) for 5-10 minutes. Slice steak thinly against the grain.
Meanwhile, heat grapeseed oil in a small saucepan over medium heat. Add scallions and ginger. Stir to combine and remove from heat. Add soy sauce, shaoxing wine and sesame oil. Stir. Season to taste with s&p.