Pear and cinnamon Nature’s Fresh hanger steak ssam with glossy rice, kimchi & shallots

20 mins
35 mins
  • 4 x 250g Nature’s Fresh hanger steaks
  • 2 cups pear juice
  • ½ cup light soy sauce
  • 1 brown onion, shaved
  • 8 cloves garlic, minced
  • 6cm piece ginger, grated
  • 2 tsp sesame oil
  • sea salt flakes and freshly-ground black pepper
  • cooking oil spray
  • 2 cups short grain rice
  • ½ cup sushi seasoning
  • 2 cups daikon, cut into fine matchsticks
  • kimchi, toasted sesame seeds, sliced green shallots and coriander, to serve
  • Combine the pear juice, soy, onion, garlic, ginger and sesame oil in a bowl, then add the steaks. Cover and refrigerate for 2 days. Drain (discarding the marinade) then season with salt and pepper. Sprinkle with cooking oil, then cook on a hot grill for 10 minutes, turning often, until medium rare.
  • Meanwhile, wash the rice thoroughly, then place in a saucepan with 3 cups water. Boil until craters appear, then cover, turn the heat off and stand for 30 minutes. Fold in the sushi seasoning.
  • Spoon the rice into bowls, carve the steak and arrange on top, then finish with daikon, kimchi, sesame seed, shallots and coriander.