Cooking time: 20 min - Preparation time: 60 min - Serves: 4
Ingredients
800 g beef hanger steak
6 tbsp soy sauce
1 tbsp sugar
1 tbsp grated ginger
1 clove garlic, chopped
2 tbsp rice vinegar
Yakitori sauce
Equipment:
Kokko Kamado Little, L or XL
Cast iron plancha cooking plate
Set of 4 stainless steel utensils including the meat fork, the large stainless steel tongs, a spatula and an exclusive brush for basting your marinades.
La Chamba black clay dish for serving the hanger steak
Preparation:
1. Prepare your marinade by mixing the various ingredients and pour it over the meat. Refrigerate for one hour, turning the meat from time to time.
2. Ten minutes before cooking, take the meat out of the fridge. Cook the meat on your Kokko for 10 minutes on each side.
3. Serve with Yakitori sauce.
Tip: Serve with green vegetables such as steamed green beans, then seared on the Kokko.
