- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables.
Ingredient:
- 1/2 cup unsalted butter (4 ounces), softened
- 2 1/2 tablespoons white miso
- 1 cup pineapple juice
- 1/2 cup water
- 1/2 cup drained kimchi (such as Wildbrine Korean Kimchi)
- 1/4 cup packed light brown sugar
- 1/4 cup ketchup
- 1 (1 1/2-pound) hanger steak (about 1 1/2 inches thick)
- 2 teaspoons kosher salt
- White sesame seeds and thinly diagonally sliced scallions, for garnish
- 2 pounds mixed grilled vegetables (such as squash, zucchini, baby bell peppers, and/or scallions)
