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Saturday, August 9, 2008

Hanger Steak: Recipe

If you couldn't already tell, I love meat. I prefer beef, lamb, pork, veal and then I jump to fish and pasta. Of course, I'll eat chicken, too, but the aforementioned choices are the items I most often pick.

That said, I love my steaks! Usually the less "fancy" a cut, the more I like it. Skirt, Flank and yes, the Hanger Steak. If you're a beef eater and you haven't tried this, you're missing out. I say that about skirt steak, as well.

Here's how "" defines Hanger Steak:
Definition: The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture which is great for many dishes like fajitas or bulgogi. While you can use most any method to prepare the hanger steak it does have a tendency to dry out and get tough when exposed to dry heat.

When grilling or broiling you need to use a marinade first to keep it moist. This is a very tasty steak and you will really enjoy it as long as you prepare it correctly.

Also Known As: Hanging Tenderloin, Hanging Tender, Butcher's Steak, Onglet, Butcher's Tenderloin,

Common Misspellings: hangar steak,

I made this tonight for dinner on the BBQ. My husband is the resident BBQer and did an awesome job with this. However, the secret to the fantastic flavor was not only in the marinade but also in the length of time it sat in the mixture. I made the marinade on Wednesday night and left the steak in a plastic bag with the mixture until today - Saturday. It was so full of flavor. The longer you let these cuts of meat sit, the better they taste.

Hanger Steak with Soy, Mustard, and Rosemary
1 Lb. Hanger Steak
2 Tbsp. Dijon Mustard
3 cloves of garlic
2 Tbsp. fresh rosemary + 2 small sprigs
1/4 cup Soy Sauce
1/3 cup light beer, such as an Ale

In a food processor, combine mustard, garlic, 2 Tbsp. rosemary and soy sauce until well mixed and garlic is minced. Place steaks into a large plastic bag and pour the soy mix over it. Coat steaks fully. Add the beer and mix well. Refrigerate at least overnight and up to 3 nights.

Prepare barbecue grill and cook steaks about 4-5 minutes per side for medium-rare. Remove from grill and let steaks sit on a plate for about 5 minutes before slicing. Top with rosemary sprigs

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