Serious Eats: Recipes
Cook the Book: Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes
A simple steak frites is that kind of meal that has the ability to please just about everyone, vegetarians aside, of course. For this Grilled Hanger Steak with Korean Flavors and Spicy Potato Pancakes, Anita Lo has taken the steak-fries-and-salad combo on a trip east, accenting the plate with a selection of Korean elements that elevate the dish while retaining its simple integrity.
The steak here, a beefy hanger, is marinated in sesame, scallion, garlic, and soy, both deepening the flavors and coating in a sauce that caramelizes and glazes the steak beautifully when grilled. Fries come in the form of potato pancakes, a nod to the Korean panjun, flavored with a scattering of thin sliced scallions and a bit of chile powder. And the salad? Instead of a classic mustard vinaigrette, Lo has dressed her greens with soy, sesame, and a touch of sugar, an understated dressing that lets the bitterness of the greens shine through.
In many ways this is a dish that really exemplifies some of Lo's greatest strengths, puitting her own stamp on classic French techniques with a palette of expertly applied Asian elements resulting in plates that are at once familiar and entirely new and even exotic.
As always with our Cook the Book feature, we have five (5) copies of Cooking Without Borders to give away this week.