Marinated Hanger Steak with Spicy Ume & Lime


1 250g hanger steak

1/4 cup teriyaki sauce

1 tsp black pepper

1 tsp red miso

Cooking oil for brushing the grill grates


Preheat your grill to medium-high heat. If using charcoal, light the coals and wait for them to turn white before cooking. Pat the hanger steak dry with paper towel.

Mix the marinade ingredients in a small bowl, then pour over the steak- turning to coat both sides. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.

When the grill is hot, brush the grates with a little bit of cooking oil to prevent sticking.

Remove the steak from the marinade, allowing any excess sauce to drip off. Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or until the desired level of doneness is reached.

Remove the steak from the grill and let it rest for a few minutes before slicing it against the grain into thin strips.