Sriracha, Soy and Sesame Hanger Steak (Barbecue and Grilling)

 

                A Thai red chili sauce known by its red rooster logo, sriracha adds a bold stroke of flavor to any grilled food. But partnered with soy and sesame, it brings out the beefiness in steak.

Serves 4 

• 4 pieces hanger steak (each about 8 oz/250 gr), trimmed

Marinade

• 2 cloves garlic, minced
• ¼ cup sriracha or bottled puréed red chili sauce
• ¼ cup soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil

1. Prepare the marinade : In a small bowl, combine all the ingredients of the marinade.
2. With a sharp skewer or a meat fork, poke holes all over each steak.
3. Place steaks in a large sealable plastic bag and pour in marinade ; seal, toss to coat and refrigerate for at least 1 hour or up to 8 hours, tossing occasionally.
4. Meanwhile, prepare a medium-hot fire in your grill.
5. Remove steaks from marinade, discarding marinade, and pat dry.
6. Grill steaks for 3 to 5 minutes per side, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130F (54C) for medium-rare, or until desired doneness.

BON APPÉTIT