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

Ingredients

• 8 servings beef 
• 1 large beets yellow washed peeled
• 0.3 cup plus 
• 0 piece daikon radish washed peeled
• 10  garlic clove peeled chopped
• 2 tablespoons ginger chopped
• 1  kohlrabi bulb green washed peeled
• 2 tablespoons kosher salt 
• 1.3 cups soy sauce low-sodium
• 1.5 teaspoons pepper 
• 8 servings savory vegetable 
• 1 bunch radishes red french
• 1 large beets red washed peeled
• 0.3 cup rice vinegar 
• 1.5 tablespoons sesame oil 
• 2 pounds fat-trimmed beef flank steak (3 to 4 steaks total)
• 0.5 cup sugar 
• 1 cup sugar 
• 1.5 cups rice vinegar 
• 2 lb seeded/seedless watermelon seedless firm trimmed
• 3 cups citrus champagne vinegar 

Equipment

• food processor
• bowl
• paper towels
• whisk
• grill
• mandoline

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer to a platter and let rest 10 minutes.
6. *Black radishes have snowy white interiors and a spicy kick. Find them at farmers' markets and some grocery stores.
7. 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.