YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 14 mins TOTAL TIME: 29 mins

Quick-marinated hanger steak and an unconventional slaw that are bursting with Asian flavors! Even if you don't like kimchi (or think you don't), you've got to give this a try! Recipe can easily be doubled or tripled to feed a crowd!


Steak & Marinade
2 lbs hanger steak
2 tbsp canola oil
3 tbsp sugar
3 tbsp soy sauce (I used tamari)
2 tbsp toasted sesame oil
1 tbsp minced ginger
3 cloves garlic, minced
1 shallot, minced
Kosher salt and black pepper, to taste
Toasted white sesame seeds, for garnish
Thinly sliced green onions, for garnish

⅓ cup mayonnaise
2 tsp apple cider vinegar
1 tsp sugar
1 Granny Smith apple, peeled and julienned
1 cucumber, julienned
1 cup cabbage kimchi w/ juices, chopped

2 large bowls 
Cutting board 


  1. In a large bowl, combine the canola oil, sugar, soy sauce, sesame oil, ginger, garlic, and shallot. Season with salt and pepper and mix well.
  2. Add the steak to the bowl and marinate for 15 minutes.
  3. While the steak marinates, prepare the slaw. Combine the mayonnaise, vinegar, and sugar in a large bowl and mix well.
  4. Stir in the apple, cucumber, and kimchi. Season with a pinch of salt, mix well, and set aside.
  5. Preheat your grill to medium-high and lightly oil the grates.
  6. For medium-rare, grill the steak for about 5-7 minutes per side, until an internal temperature of 125-130°F is reached.
  7. Transfer to a cutting board and let rest for about 5 minutes.
  8. Thinly slice the hanger steak against the grain, garnish with sesame seeds and sliced green onions, and serve with some of the apple-cucumber-kimchi slaw on the side. Enjoy that goodness!