Grilled Hoisin Hanger Steak with Cool Sesame Scallion Noodles

Grilled Hoisin Hanger Steak with Cool Sesame Scallion Noodles

Hanger steak, sometimes known as the “butcher’s cut,” is exceptionally tender and beefy. If you can’t find it, flank steak or the super-thin skirt steak make good alternatives. The sesame-scented noodles can be prepared hours ahead apart from the finishing touches. Pair with California Cabernet Sauvignon or Cabernet Franc.

Serves 4


¼ cup (2 fl oz/60 ml) hoisin sauce
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon unseasoned rice vinegar
1 teaspoon kosher or sea salt

2 whole hanger steaks or 1-1/2 pounds (750 g) flank steak or skirt steak

Sesame Scallion Noodles
2-1/2 tablespoons sesame oil
2 tablespoons dark soy sauce
1 tablespoon Chinese chili oil
2 teaspoons balsamic vinegar
2 teaspoons rice vinegar
2 teaspoons sugar
1 large clove garlic, very finely minced
1-1/4 teaspoons kosher or sea salt
½ pound (250 g) fresh Chinese egg noodles
1 tablespoon sesame seed
1/3 cup (30 g) thinly sliced scallions (about 6), white and pale green part and a little of the green
1/3 cup (10 g) coarsely chopped cilantro
¼ cup (40 g) chopped roasted peanuts


Whisk the marinade ingredients together in a small bowl. Put the meat in a non-reactive container, add the marinade and turn to coat well. Cover and refrigerate for 4 to 12 hours. Bring to room temperature before grilling.

Prepare the sesame scallion noodles: In a large bowl, whisk together the sesame oil, soy sauce, chili oil, balsamic vinegar, rice vinegar, sugar, garlic, and salt.

Bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just tender. (Check package directions for recommended cooking time.) Drain in a sieve and immediately rinse under cold running water. Drain again well, then add to the large bowl. Toss gently with your hands to coat the noodles evenly with the dressing. Let rest at room temperature for 1 hour to absorb the dressing, tossing occasionally.

Toast the sesame seed in a small dry skillet over medium heat until lightly colored and fragrant, about 5 minutes. Let cool.

Prepare a hot charcoal fire. Grill the meat over direct heat, turning as needed to brown nicely without charring. Hanger, flank, and skirt steak are best when cooked rare or medium-rare; for medium-rare, figure about 10 minutes for hanger or flank steak, about 7 minutes for skirt steak. Let meat rest 5 minutes to allow juices to settle, then slice against the grain.

Just before serving, add the sesame seed, scallion, cilantro, and peanuts to the noodles and toss gently. Taste for salt, then divide meat and noodles among individual dinner plates or serve family style.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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