Dinner: Ginger-Marinated Hanger Steak

Get your pan nice and hot. If you have a cast-iron skillet, now's the time to use it.

Ingredients

4 scallions, chopped
1 cup cilantro leaves with tender stems
3 tablespoons unseasoned rice vinegar
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon grated peeled ginger
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 garlic cloves, finely chopped, divided
1/4 cup plus 2 tablespoons vegetable oil, divided
1 1/2 pounds hanger steak, central membrane removed, cut into 4 pieces
4 baby bok choy, halved lengthwise
1 tablespoon chopped fresh chives
Ingredient info: Gochujang is available at Korean markets and online.

Instructions

Purée scallions, cilantro, vinegar, gochujang, ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill.
Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours.
Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 8 –10 minutes for medium-rare (the thinner steaks will cook more quickly). Transfer to a cutting board and let rest at least 5 minutes before slicing.
Heat remaining 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add bok choy, cut side down, and cook until golden brown, about 2 minutes. Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute. Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer.
Top steak with chives and serve with bok choy and reserved marinade alongside.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

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