marinated hanger steak ssam with red kimchi puree & ginger scallion

Happy, Girl meets Grill, Friday! 

I know it's been awhile, but I have a special dish for you today; the famous Momofuku's ssam lettuce wrap!  If you have been keepin' up with my recent posts, I made an anniversary dinner themed with my favorite Momofuku recipes. The marinated hanger steak ssam with red kimchi puree & ginger scallion sauce is my favorite steak dinner ever; it's mighty delicious! Many of the recipes from the Momofuku cookbook are a bit too complicated, requiring a lot of time and special ingredients, this one is well within any home cooks reach. 

If you can't purchase a cut of hanger steak, substitute with a NY strip or flank steak. The marinade for the steak is a bath of wonderful flavors- apple juice, soy sauce, onion, garlic, and sesame oil.  

It's yum-a-lious! 

recipe from Momofuku cookbook 

ingredients

1 1/2 pounds hangar (skirt or flank steak) 

2 cups apple juice ( David Chang uses Mott's)

1/2 cup of  usukuchi (light soy sauce)

1/2 yellow onion, thinly sliced

5-6 garlic cloves, roughly chopped

1 teaspoon Asian sesame oil 

1 teaspoon freshly ground pepper 

ginger scallion sauce 

2 bunch scallions, thinly sliced (green and white parts) 

1/2 cup fresh ginger, minced

1/4 cup grape seed oil or neutral oil 

1 1/2 teaspoon usukuchi (light soy sauce) 

3/4 teaspoon sherry vinegar

3/4 teaspoon kosher salt 

1 cup red kimchi

2 large heads bibb lettuce, leaves separated and washed

3 cups cooked white rice

preparation

In a freezer or storage zip lock bag, combine apple juice, soy sauce, onion, garlic, and sesame oil. Seal and shake to combine. Add the steaks, seal or cover tightly and marinate in the refrigerator ideally for 24 hours if not marinate for 40 minutes at room temperature

While the meat marinates, combine the scallions, ginger, oil, vinegar, salt in a bowl. Make sure to let the flavors sit for 20 minutes. The sauce can be refrigerated up to a couple days. 

In a food processor, process the kimchi into a puree. 

Prepare your grill to high. Remove the steaks from the marinade and grill for 6 to 10 minutes depending on the thickness of the cut. when they are ready, remove the steaks to a platter and let them rest for at least 5 minutes.  Slice against the grain on a 15-30 angle to the cutting board into 1/4 inch thick slices. 

serve the steak with the kimchi puree, ginger scallion sauce, rice and lettuce wraps for wrapping.