I seriously ♥ ginger. It is flavorful, and bright, and refreshing and so very very good for you. (OK, I don’t really know about that last part, but that’s what I hear and why would I argue with anything extolling the virtues of ginger?) Even people named Ginger seem somehow exotic and amazing.
So, this recipe was originally for hanger steak, but I always tell people to just use their favorite cut of steak. For me, that just means I peruse what’s in the meat section and pick something out that looks good, or head for the butcher counter if I don’t like what I’m seeing. There, I just tell the butcher what I’m making and ask for a recommendation. Cuz I know nothing about cuts of meat.
I also don’t grill, ever. Traditional grills are messy and ugly and gas grills intimidate the eff outta me. Pretty sure I’ll blow something up at some point with one of those. For that reason, I always adapt grilling recipes to something that can be done in the relative safety (really realtive) of my own kitchen. You’ll want to use an iron skillet for this, and you’ll want it to be nice and hot so you get a good sear. Not too hot, though, or you’ll burn the heck out of it and it’ll be raw in the middle. Unless you like that kind of thing. I ain’t judgin’.
- 4 scallions
- 1 cup cilantro leaves with tender stems
- 3 Tbsp unseasoned rice vinegar
- 2 Tbsp Thai hot pepper paste
- 1 Tbsp grated peeled ginger
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp freshly ground black pepper
- 1 tsp sugar
- 1 clove minced garlic
- 1/4 cup plus 1 Tbsp peanut oil
Purée scallions, cilantro, vinegar, hot pepper paste, ginger, soy sauce, sesame oil, pepper, sugar, garlic and peanut oil in a blender or food processor until smooth. Place steak in a large resealable plastic bag. Pour in marinade mixture and seal, pressing out any extra air from the bag. Make sure all surfaces of the steak are coated with the marinade. Chill for at least 2 hours.
Remove steak from marinade and scrape off some of the excess. Heat remaining Tbsp of peanut oil in a large iron skillet over medium-high heat. Cook steak until nicely seared on both sides and to your preference (mine is medium rare … a touch closer to rare.)
If you prefer, you can prep this the night before … sitting in the marinade longer only makes it better : )