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By Root 740 0

below the chest. These relatively narrow, long strips of meat hang from the skirt steak (diaphragm) and have a chewy texture and rich, beefy taste. A full-bodied red wine marinade intensifies the flavor. To keep the meat from toughening, hanger steak is best grilled quickly over a hot fire. We like to envelop the steak in herbed mustard with a little Gruyère cheese, which melts, dries, and forms a delicious crust.

INGREDIENTS:

1 cup Rosemary Red Wine Marinade

1 large hanger steak (about 1½ pounds)

Mustard Gruyère Paste:

⅓ cup finely grated Gruyère cheese

¼ cup whole-grain mustard

2 tablespoons finely chopped fresh parsley

1 tablespoon olive oil

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

5 tablespoons unsalted butter

6 shallots, thinly sliced

DIRECTIONS:

Pour the marinade into a 1-gallon zipper-lock bag, drop in the steak, press out the air, seal, and refrigerate for at least 8 hours, and up to 16 hours, turning occasionally.

For the paste: Combine the Gruyère, mustard, parsley, oil, salt, and pepper to make a paste.

Light a grill for direct high heat, about 475°F. Remove the steak from the marinade and reserve the marinade. Pat the steak dry and coat all over with the paste.

Brush the grill grate and coat with oil. Grill the steak directly over the heat for 5 to 7 minutes per side for rare to medium-rare (125 to 135°F on an instant-read thermometer). Remove and let rest for 5 minutes. Slice across the grain on a diagonal into thin strips.

While the steak is grilling, heat 1 tablespoon of the butter in a small saucepan over medium heat. Add the shallots and sauté until tender but not browned, about 5 minutes. Add the reserved marinade and boil until reduced by about half, at least 5 minutes. Stir in the remaining 4 tablespoons butter. Serve with the steak.

SHORT RIBS/PLATE

Kalbi with Three Dipping Sauces

MAKES 4 TO 6 SERVINGS

Kalbi (or galbi) are Korean short ribs cut from various sections of the ribs running from shoulder to loin on the steer. Look for ribs with at least 1 inch of meat on the bones because you’ll be cutting the meat into a thinner, quick-cooking section for this recipe. Have your butcher remove the silver skin and fat from the ribs and cut the rib bones crosswise into 2-inch lengths. Some Koreans marinate short ribs in cola or lemon-lime soda (the Koreans David grew up with used Sprite), but we prefer a more traditional Korean marinade made with Asian pears, ginger, and soy sauce. Short ribs are best grilled over charcoal for a satisfying, smoky crust. In Korean restaurants, diners cook their meat to taste on a communal charcoal grill in the center of the table. You could set up a similar arrangement at home with a hibachi on a picnic table. If you happen to have 12 little bowls or ramekins, set up the three sauces like they do in restaurants, dividing the sauces among the bowls so everybody gets an individual bowl for dipping. Serve with white rice and kimchi.

INGREDIENTS:

Short Ribs:

3 pounds English-style short ribs, cut into 2-inch lengths and butterflied

1½ cups Korean Barbecue Marinade

1 tablespoon toasted sesame seeds

3 scallions (green part only), thinly sliced

Asian Pear Dipping Sauce:

⅓ cup soy sauce

⅓ cup rice wine, such as Korean Cheongju or Japanese sake or dry sherry

½ Asian pear, peeled, cored, and very finely chopped

2 scallions (green part only), finely chopped

2 tablespoons honey

Ginger Dipping Sauce:

⅓ cup soy sauce

⅓ cup rice vinegar

1 tablespoon sugar

2 teaspoons grated fresh ginger

Hot Sesame Dipping Sauce:

⅓ cup soy sauce

⅓ cup rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon chile-garlic paste

2 teaspoon toasted sesame seeds

6 to 8 romaine lettuce leaves for wrapping

DIRECTIONS:

For the short ribs: After butterflying the meat, tenderize each section by pounding it lightly with a textured meat mallet or the back of a heavy knife. Combine the meat and marinade in 1-gallon zipper-lock bags. Press out the air, seal, and refrigerate for at least 6 hours or up to 1 day.

For the dipping sauces: