Korean-Style Grilled Hanger Steak With A Pickle Bar For The Beach

By Sunset
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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

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)

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