The flavors of this glaze were great, if not that spicy. We made a small dipping pool of the sriracha on our plates so we could spice it up a bit. I think that is only because we were expecting spicy. My husband, who was home late, reheated some in the toaster oven and thought it was really great. So tasty, but don't expect a lot of heat. You can always add more. The 'glaze' wasn't glaze like as I would have thought. It was more of a thick sauce. I finished by broiling it for a couple of minutes to try and make it really stick. My local store didn't have hanger steak, so I used flank and played with the cooking time a bit. Also, I wasn't buying an expensive bottle of grapeseed oil for this and used safflower instead. I didn't try this, but I bet you could even make the glaze ahead of time and just cook the meat at dinner time. The recipe doesn't say this, but I always let meat warm up at least 20 minutes on the counter before cooking. We had rice and salad with this which keeps it simple since I have a rice cooker. All in all, fast and tasty. :)
Hanger Steak With Spicy Miso Glaze
1/2 Cup mirin
2 Tbs. minced shallots
2 Tbs. minced fresh ginger
1 Tsp minced garlic
1 Tbs. plus 2 tsp. grapeseed oil
2 Tsp light miso
1/4 Tsp Asian hot sauce such as Sriracha
1 1-3/4- to 2-lb. hanger steak trimmed
Kosher salt and freshly ground black pepper
1/4 Cup thinly sliced scallions
Position a rack in the center of the oven and heat the oven to 400F.
Simmer the mirin, shallots, ginger, and garlic in an 8-inch skillet over
medium heat until the mixture is syrupy and large bubbles start to form,
about 5 minutes. Remove from the heat and whisk in 1 Tbs. of the
grapeseed oil, the miso, and the hot sauce. Set aside.
Season the steaks generously with salt and pepper. Heat a 12-inch oven-
safe skillet over high heat until very hot. Add the remaining 2 tsp. oil,
swirling it until the pan is well coated. Cook the steaks, flipping
once, until browned, about 4 minutes total. Using a pastry brush, spread
the glaze evenly over the steaks, transfer to the oven, and roast until
an instant-read thermometer inserted into the thickest part of the steak
reads 130F to 135F for medium rare, about 4 minutes.
Transfer the steaks to a cutting board, let rest for 5 minutes, and then
cut on the diagonal into 1/2-inch-thick slices. Pour any juice remaining
in the pan over top and sprinkle with the scallions.