Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables

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This summer cookout showstopper by 2016 BNC member Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables.Related: More Steak Recipes

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Liholiho Yacht Club Location: San Francisco The motto at Ravi Kapur's sensational Hawaii–meets–San Francisco restaurant is "Get Jag," an island term for "have a good time." It's hashtagged all over Liholiho's Instagram feed and encapsulates the exuberant spirit of Kapur's cooking. So does his quintessential dish: tuna poke with spicy mayo, sesame oil and crispy battered-and-fried nori crackers.

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Updated on August 2, 2023

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Food & Wine Test Kitchen

Hanger Steak with Kimchi Glaze and Miso Butter Grilled Vegetables Recipe — Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

Active Time:

30 mins

Total Time:

1 hr 10 mins

Yield:

4

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Ingredients

1/2 cup unsalted butter (4 ounces), softened
2 1/2 tablespoons white miso
1 cup pineapple juice
1/2 cup water
1/2 cup drained kimchi (such as Wildbrine Korean Kimchi)
1/4 cup packed light brown sugar
1/4 cup ketchup
1 (1 1/2-pound) hanger steak (about 1 1/2 inches thick)
2 teaspoons kosher salt
White sesame seeds and thinly diagonally sliced scallions, for garnish
2 pounds mixed grilled vegetables (such as squash, zucchini, baby bell peppers, and/or scallions)

Directions

Stir together butter and miso in a small bowl until well blended. Chill miso butter in an airtight container until ready to serve, up to 5 days.
Process pineapple juice, 1/2 cup water, kimchi, brown sugar, and ketchup in a blender until very smooth, about 25 seconds. Transfer to a large saucepan. Bring to a simmer over medium. Simmer, stirring occasionally, until thickened and reduced to about 1 cup, about 15 minutes (glaze will be grainy). Set kimchi glaze aside at room temperature.
Season steak all over with salt. Let stand at room temperature 30 minutes. Meanwhile, preheat grill to high (450°F to 500°F). Brush one side of steak with kimchi glaze; place steak, glazed side down, on oiled grates, and brush top with some of the kimchi glaze. Grill, uncovered, until glaze is caramelized in spots, about 12 minutes for medium-rare, turning and basting often with kimchi glaze. Transfer steak to a cutting board, and let rest 10 minutes. Cut steak against the grain into slices, and divide among 4 plates. Garnish steak with sesame seeds and scallions, and serve with your favorite grilled vegetables tossed in miso butter to taste.

Make Ahead

Miso butter can be kept in an airtight container in refrigerator up to 5 days. Cooled kimchi glaze can be kept in an airtight container in refrigerator up to 5 days.