Cooking time: 20 min – Preparation time: 60 min – Serves: 4
Ingredients
800 g 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 grill plate
Set of 4 stainless steel utensils including the meat fork, the large stainless steel tongs, a spatula, and an exclusive basting brush for your marinades.
La Chamba black clay serving dish for presenting the hanger steak
Preparation:
1. Prepare your marinade by mixing all the ingredients and pour it over the meat. Marinate in the fridge for one hour, turning the meat occasionally.
2. Ten minutes before cooking, take the meat out of the fridge. Grill 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.
