Hanger Steak

Hanger Steak

 

Hanger steak is part of the diaphragm muscle that "hangs" between the loin and ribs. It's a grainy cut that turns out beautifully if well-marinated before cooking.

Marinade
1 c. vegetable oil
1/2 c. soy sauce
1/3 c. red wine vinegar
1/4 c. lemon juice
3 Tbsp. Worcestershire sauce
1 Tbsp. ground black pepper
2 Tbsp. Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

Mix ingredients together in an air-tight container or zip-lock bag. Add meat and marinate in refrigerator for six hours or overnight. After marinating cook steak as desired. Discard remaining marinade.

Broil
Marinate the steak, then preheat broiling element. Place steak on a broiler pan 2—4 inches (5-10cm) from heat source. Broil five minutes, turn, and broil other side five minutes for rare, more time for medium. Remove steak when it reaches the desired degree of doneness.

Grill
Marinate steak and place directly over heat source. Grill four minutes, turn and grill four minutes on other side for rare, longer for medium.

Pan-broil
Marinate the steak, and then heat a skillet on the stovetop over medium-high heat until hot. Place the steak on the skillet and cook 8 to 10 minutes, turning once. Remove the steak when it reaches the desired degree of doneness.

Pan-fry
Cut the steak against the grain into four pieces. Then heat oil in a skillet over medium/high heat and sauté two minutes on each side.

Braise
Heat oil in a skillet and brown the steak on both sides. Add cooking liquid and seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.

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Hanger Steak

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