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Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes April 2, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe looks a lot more complex than it really is. I used venison steak instead of hanger because I feel that the gaminess of venison pairs well with Asian flavors. This is also the first time I successfully made potato pancakes! Overall this was a super tasty recipe.



For the steak and marinade:

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon finely chopped scallion white
  • ½ teaspoon toasted sesame seeds
  • Black pepper to taste
  • 4 (6-ounce) trimmed hanger steaks 

For the potato pancakes:

  • 3 large Idaho potatoes, peeled
  • 1 teaspoon Korean ground chile (gochu garu) or any mild ground chile
  • 2 tablespoons thinly sliced (on a bias) scallion greens
  • Salt and black pepper to taste
  • ½ cup neutral-flavored vegetable oil 

For the salad:

  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • Pinch of sugar
  • 1 tablespoon neutral-flavored vegetable oil
  • A few drops of sesame oil
  • A large handful of mixed greens, preferably an Asian mesclun
  • Salt and black pepper to taste 

For the sauce:

  • 2 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons water
  • 1 scant tablespoon sugar 

photo 1

photo 2



Make the steak and marinade: Combine the soy sauce, sugar, garlic, scallion, sesame seeds, and pepper and pour over the steaks. Cover and put in the refrigerator to marinate for at least 4 hours, turning once halfway through, or overnight.


Make the potato pancakes: Working quickly to prevent oxidation, grate the potatoes on the largest holes of a box grater or in a food processor. Put in a clean kitchen towel and squeeze to extract as much liquid as possible. Place in a bowl and combine with the Korean ground chile and scallion. Season with salt and pepper. Heat a 12-inch saute pan over high heat. Add half of the oil and when lightly smoking, add the potatoes, divided into 4 even balls. Press down to form round cakes about 1/2 inch thick. Lower the heat to medium-high and cook until the cakes are deep golden brown. Turn and add the remaining oil if necessary (the potatoes will absorb some oil) and brown the other side. Drain on paper towels.


Make the salad: Combine the soy sauce, vinegar, and sugar in a bowl and whisk in the oils. Dress the greens with the vinaigrette and season with salt and pepper.


Make the sauce, if desired: In a small bowl, combine all the ingredients.


To serve: Remove the steaks from the marinade and scrape off any excess marinade. Season with pepper and a little bit of salt. Rub both sides with a little oil and grill to desired doneness. Reheat the potato pancakes, if necessary, in a 375°F oven. Place one in the center of each large serving plate and ring with 1 tablespoon of the sauce (if using). Slice the steaks against the grain and arrange over the top of the pancake. Garnish the top with the salad and serve.
 photo 3

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