YUZU MARINATED HANGER STEAK

I love alternative cuts of steak that are slightly tougher than the expensive, more tender cuts, but have more flavour. They should be cooked medium rare and sliced thin. You can also use this marinade on chicken thighs or firm tofu — grill them like steak.

1 1/2 lbs steak like hanger, flank, skirt or bavette 2 tbsp soy sauce or tamari 2 tbsp rice vinegar 1 tbsp roasted Asian sesame oil 1 tbsp sugar 1 tbsp yuzu juice or lime juice

1. Rub steak with a damp paper towel and pat dry. Combine soy, rice vinegar, sesame oil, sugar and yuzu juice. Rub into steak and marinate at least 1/2 hour or up to overnight in the refrigerator.

2. Barbecue or pan broil in a heavy skillet on high for 3 to 5 minutes per side depending on thickness of the steak and how you like it cooked. A meat thermometer should register 130F when inserted into the thickest part for medium rare. Let steak rest 5 minutes and carve into thin slices across the grain.

makes 2 servings