Text 17994, 95 rader
Skriven 2011-11-20 19:37:00 av JIM WELLER (1:123/140)
Ärende: Blog 3
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Korean Grilled Hanger Steak W/Spicy Potato Pancakes
Categories: Beef, Steak, Korean, Potato, Pancakes
  Servings: 4

           FOR THE STEAK AND MARINADE:
    1/4 c  soy sauce 
    1/4 c  sugar 
      1 ts finely chopped garlic 
      1 TB finely chopped scallion
           white 
    1/2 ts toasted sesame seeds 
           Black pepper to taste 
      4    (6oz) trimmed hanger steaks
           FOR THE POTATO PANCAKES:
      3 lg Idaho potatoes, peeled 
      1 ts Korean ground chile (gochu
           garu) or any mild ground
           chile 
      2 TB thinly sliced (on a bias)
           scallion greens 
           Salt and black pepper to
           taste 
    1/2 c  neutral vegetable oil
           FOR THE SALAD:
      1 ts soy sauce 
      1 ts rice vinegar 
        pn sugar 
      1 TB neutral vegetable oil
           few drops of sesame oil 
      1 lg handful of mixed greens,
           -an Asian mesclun
           Salt and black pepper
           FOR THE SAUCE (OPTIONAL):
      2 TB gochujang (Korean chile
           paste) 
      2 TB water 
      1 tb (scant) sugar
           TO SERVE:
           Salt and black pepper  
           Neutral vegetable oil

Full Title: Grilled Hanger Steak With Korean Flavors, Spicy Potato
Pancakes and Salad.

Make the steak and marinade: Combine the soy sauce, sugar, garlic,
scallion, sesame seeds, and pepper and pour over the steaks. Cover
and put in the refrigerator to marinate for at least 4 hours,
turning once halfway through, or overnight.

Make the potato pancakes: Working quickly to prevent oxidation,
grate the potatoes on the largest holes of a box grater or in a food
processor. Put in a clean kitchen towel and squeeze to extract as
much liquid as possible. Place in a bowl and combine with the Korean
ground chile and scallion. Season with salt and pepper. Heat a
12-inch saute pan over high heat. Add half of the oil and when
lightly smoking, add the potatoes, divided into 4 even balls. Press
down to form round cakes about 1/2 inch thick. Lower the heat to
medium-high and cook until the cakes are deep golden brown. Turn and
add the remaining oil if necessary (the potatoes will absorb some
oil) and brown the other side. Drain on paper towels.

Make the salad: Combine the soy sauce, vinegar, and sugar in a bowl
and whisk in the oils. Dress the greens with the vinaigrette and
season with salt and pepper.

Make the sauce, if desired: In a small bowl, combine all the
ingredients.

To serve: Remove the steaks from the marinade and scrape off any
excess marinade. Season with pepper and a little bit of salt. Rub
both sides with a little oil and grill to desired doneness. Reheat
the potato pancakes, if necessary, in a 375 F oven. Place one in the
center of each large serving plate and ring with 1 tablespoon of the
sauce (if using). Slice the steaks against the grain and arrange
over the top of the pancake. Garnish the top with the salad and
serve.

From: Cooking Without Borders by Anita Lo 
Posted by: Caroline Russock
From: Serious Eats
 
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Cheers

YK Jim


... Let us assimilate mass quantities of brew

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