Grill Maestro

I saw this recipe in an article about Asian Grilling printed online on the Winston-Salem Journal:

• 1/3 cup mushroom soy sauce
• 1/3 cup sugar
• 10 large garlic cloves, finely grated
• 2 teaspoons freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 1/2 pounds hanger steak, cut into 8 (5-ounce) pieces

1. In a large bowl, whisk together soy sauce and sugar until sugar is completely dissolved. Stir in garlic, pepper and oil until well combined.
2. Place hanger steaks and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for four hours, turning the bag over every 30 minutes or so to redistribute the marinade.
3. Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500 degrees (high). Grill hanger steaks, turning frequently to prevent burning, until crisp and medium-rare, six to eight minutes.

You’ll notice, if you checked, that I omitted the Pineapple and Onion Chutney from the original (though it’s marked as optional).



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