Spicy hanger steak with glazed Hasselback eggplant

Gochujang is the star of the show.

*Serves 2.*

Ingredients

&

Equipment

Steak

1 lbs of hanger steak
Reserved eggplant glaze (see right)
Salt and pepper to taste
2 garlic cloves
1 medium cast iron skillet
1 pair of tongs
1 cutting knife
1 medium to large cutting board
1 basting brush
If you are preparing the steak on the stove top, 2 tbsp of neutral oil
If you are preparing the steak sous vide, sous vide circulator and plastic or vacuum seal bag

Eggplant & Glaze

1 large Sicilian eggplant
4 tbsp of gochujang paste
4 tbsp of hoisin sauce
2 tbsp of water
Salt and pepper to taste
1 small whisk
1 small mixing bowl
1 basting brush
1 cutting knife
1 small cutting board
1 small sheet tray lined with parchment paper
2-3 sheets of paper towel
1 small colander or strainer
Optional: thinly sliced scallions, and white rice of choice

Prepare eggplant

(1 hour in advance)

Cut the eggplant in half lengthwise. Place the eggplant cut side down. Starting at one end of the eggplant, begin to slice in a downward motion, perpendicular to the cutting board. Stop just shy of cutting through the eggplant. Repeat this step on the entire eggplant, spacing each slice about 1/8” apart.

Thoroughly salt the eggplant on all sides with 1-2 tbsp of salt. Place in the strainer, and let stand for 1 hour.

Cook Eggplant

Preheat the oven to 325 degrees.

Combine the gochujang, hoisin, and water in the mixing bowl, and whisk to combine.

Thoroughly dry the eggplant, and place cut side down on the sheet tray, so that the hasselback’d skin side is facing up. Baste with 1-2 tsp of the gochujang sauce. Place in the oven.

Bake for about 1 hour, or until the eggplant has taken on a deep brown and red color and is fork tender, basting with a few tsp of sauce every 10 minutes or so.

The eggplant can be served warm or room temperature. Reserve the remaining glaze for the steak.

Cook Steak

Thoroughly dry the steak, and season with salt and pepper.

If you are preparing the steak on the stove top, mince the garlic and add to the glaze. Set the cask iron skillet over medium high heat, add the neutral oil, and bring to near smoking. Add the steak to the skillet, and cook 3-4 minutes per side, basting continuously. Continue to flip and baste until the steak reaches medium rare (or your desired doneness)

If you are preparing the steak sous vide, seal in vacuum or plastic bag with smashed garlic cloves. Cook at 129 degrees for about 1 hour, until medium rare. Remove, dry thoroughly, and sear a few minutes per side in a ripping hot skillet over medium high heat. Continuously baste with glaze.

Let the steak rest for 5 minutes.

Plate and enjoy

Cut the steak across the grain into thin slices or cubes. Serve with the eggplant over rice, or with rice on the side. Optionally, garnish with scallions. Enjoy.