Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables
This summer cookout showstopper by2016 BNCmember Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables.Related:More Steak Recipes
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Ingredients
Directions
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.
Suggested Pairing
Taut, currant-y Cabernet Franc.