Korean Marinated Hanger Steak with Sweet Potato Purée and Roasted Pattypan Squash
Meat 2 Servings
- Soy - Sesame - Tree nuts
- Gluten Free
This recipe is easy to put together and absolutely delicious. Just prepare it the night before you make a barbecue and you’re all set. For this recipe you can use either hanger or skirt steak, since both are extremely flavorful and grill quickly, since they are thin. I prefer my meat salty, so I don’t soak my skirt or hanger steak, but you can if you like. I also serve the meat thinly sliced (see photo), so you can also skip the usual pounding step.
Prepare the Korean Marinated Hanger Steak
1. Combine oil, soy sauce, brown sugar, garlic, scallions, cumin, sriracha and sesame seeds in a medium zip-lock bag. Add the steak to the bag and allow it to marinate for three hours or overnight.
2. Remove meat from marinade and grill on each side for two to three minutes, for medium-rare.
Prepare the Sweet Potato Purée
1. To roast the garlic, preheat oven to 400 degrees Fahrenheit. Slice off the top of the garlic head. Drizzle olive oil over the top and rub it all over the exposed cloves. Cover bulb with aluminum foil. Bake for 30 minutes, or until cloves feel soft when pressed. (Pattypan squash can be roasted simultaneously; see below.)
2. Meanwhile, peel and cut sweet potatoes into small chunks. In a medium saucepan, cover the sweet potatoes with water. Bring to a boil; cook until tender. Drain and mash. Purée in a food processor, with three of the roasted garlic cloves (reserve the rest of the garlic for another use, or enjoy it on your challah!), and almond milk. Add the salt and pepper to taste.
Prepare the Roasted Pattypan Squash
1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan or a baking dish with Gefen Parchment Paper.
2. Toss the squash with the rest of the ingredients. Spread on a baking sheet pan in an even layer and place in oven. Roast for 15 to 20 minutes.