Photo: Lisa Romerein
YieldsServes 8
Hanger steak is very flavorful but can be a little chewy; for maximum tenderness, don't cook it past medium-rare, and slice it against the grain.

How to Make It

Step 1
1

Make pickles: Whisk vinegars, sugar, and salt in a bowl with 3 cups water until sugar dissolves. Halve French radishes. Slice kohlrabi, beets, daikon, and black radish into very thin (1/16-in.) slices--easiest using a mandoline or food processor with slicing blade. Cut watermelon into 1-in. dice. Put each vegetable or fruit in its own jar, gently tamp it down, and cover with brine. Chill, covered, 1 day.

Step 2
2

Marinate beef: Whisk soy, sugar, corn syrup, rice vinegar, garlic, ginger, sesame oil, and pepper in a bowl with 1/2 cup water. Put beef in a 1-gal. resealable bag, add marinade, and chill overnight, turning a couple of times.

Step 3
3

Heat grill to medium-high (450°). Oil cooking grate with a wad of oiled paper towels. Lift steak from marinade (throw away marinade). Grill steak with lid down, turning as needed, until grill marks appear, 7 to 10 minutes total for medium-rare. Transfer to a platter and let rest 10 minutes.

Step 4
4

*Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.

Step 5
5

Make-ahead & packing tips: Make pickles and marinate beef 1 day ahead. Bring pickles to beach in jars and beef in its bag, all kept chilled.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

  Pickled vegetables
 3 cups white wine vinegar
 1 1/2 cups unseasoned rice vinegar
 1 cup plus 2 tbsp. sugar
 2 tablespoons kosher salt
 1 bunch French breakfast radishes or red radishes
 1 green kohlrabi, washed but not peeled
 1 large yellow beet, washed but not peeled
 1 large red beet, washed but not peeled
  6-in. piece daikon, washed but not peeled
 1 black radish* (optional), washed but not peeled
  2-lb. piece firm, seedless watermelon, rind trimmed
  Beef
 1 1/4 cups low-sodium soy sauce
 1/2 cup sugar
 1/4 cup corn syrup
 1/3 cup rice vinegar
 10 garlic cloves, peeled and chopped
 2 tablespoons chopped ginger
 1 1/2 tablespoons Asian sesame oil
 1 1/2 teaspoons pepper
 2 pounds hanger steaks (3 to 4 steaks total)

Directions

Step 1
1

Make pickles: Whisk vinegars, sugar, and salt in a bowl with 3 cups water until sugar dissolves. Halve French radishes. Slice kohlrabi, beets, daikon, and black radish into very thin (1/16-in.) slices--easiest using a mandoline or food processor with slicing blade. Cut watermelon into 1-in. dice. Put each vegetable or fruit in its own jar, gently tamp it down, and cover with brine. Chill, covered, 1 day.

Step 2
2

Marinate beef: Whisk soy, sugar, corn syrup, rice vinegar, garlic, ginger, sesame oil, and pepper in a bowl with 1/2 cup water. Put beef in a 1-gal. resealable bag, add marinade, and chill overnight, turning a couple of times.

Step 3
3

Heat grill to medium-high (450°). Oil cooking grate with a wad of oiled paper towels. Lift steak from marinade (throw away marinade). Grill steak with lid down, turning as needed, until grill marks appear, 7 to 10 minutes total for medium-rare. Transfer to a platter and let rest 10 minutes.

Step 4
4

*Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.

Step 5
5

Make-ahead & packing tips: Make pickles and marinate beef 1 day ahead. Bring pickles to beach in jars and beef in its bag, all kept chilled.

Step 6
6

Note: Nutritional analysis is per serving.

Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach