Asian Glazed Hangar Steak with Sticky Rice, Shishito Peppers, Sesame Bok Choy 

"HANGER STEAK, ALSO KNOWN AS BUTCHER’S STEAK, IS A CUT THAT IS PRIZED FOR ITS FLAVOR. MY GLAZE IS TANTALIZING WITH THE BEEF ALONG WITH THE PAIRING OF STICKY RICE, EARTHY SHISHITO PEPPERS, AND BOK CHOY THAT HAS A SESAME FINISH. MY HANGAR STEAK DISH IS A CROWD-PLEASER." - CAT CORA

Asian Glazed Hangar Steak- A premium quality Beef pan-seared with only salt and pepper until sealed and then bushed with the homemade Asian glaze and placed in the oven to finish the cooking.

Sticky Rice- Glutinous rice soaked for 24 hours and then cooked until firm but sticky, topped with the rice vinegar.

Shishito Peppers- Sautéed peppers with soy sauce, a squeeze of lemon juice, and a toss of sesame seeds.

Sesame Bok Choy- Steamed Bok Choy finished with olive oil, sesame oil, and a sprinkle of salt.