Hi All, Grilling hanger steak tonight. Any recipe suggestions? Particularly from Euro friends as the all-knowing Wikipedia claims they are more popular over there... hanger steak has historically been more popular in Europe... Britain... "skirt"... French...onglet... Italian... lombatello... Flanders... kroaie... Spanish...solomillo de pulmón. Thanks much, T
My favorite cut! simple preparation is best IMO: rubbed lightly with oil salt and pepper, sear on all sides in hot cast iron pan, viola. Serve with roasted or sauteed potatoes and creamed spinach. Have loved hanger steak for years, getting a bit easier to find in the US but prices are also rising as it becomes trendier. Had it served at our wedding in 2010, everybody loved it.
Thanks! A cut that is still a bit under the radar in Texas. My cast iron griddle is heating up as I type! Following your recipe. No potatoes in pantry, so doing wild rice side dish & golden beet/goat cheese salad. T
Try this: 2 Garlic Cloves 1 bunch rosemary - off the stem 1 bunch thyme - off the stem 2 Shallots 1/4 cup of balsamic vinegar 1/4 cup maple syrup 2 tsp dijon mustard 1/4 stick butter blitz it all in a food processor into a dressing - and marinate steak for 45 min in a zip lock bag - dont refregirate. take the meat out and let it drip dry - then on very hot grill sear 5-7 min each side max. plate on a platter cover with syran and foil... let sit aside take the marinade - reduce by 1/2 and then add in the butter to make a butter sauce ... slice the steak. and spoon some sauce over it.... voila
or go all top chef with Spirot Maple syrup, balsamic and dijon is an interesting combo!! Have all these ingredients in the pantry will have to give it a try sometime. Is this your own recipe? Finishing any steak with butter is never a bad idea IMO.... Golden beet and goat cheese sounds like an awesome side. Where did you buy the hanger steaks Tom? I've asked my butcher at HEB for it and they don't carry it regularly but he could get it in if I commit to a few pounds. Should do it we have the freezer space next to HEB beef cheeks, pork jowls, beef shank and about 5 lbs of various venison cuts thanks to my mother in law the hunter Most butchers I've asked say "you mean skirt steak?". Um, no..... So how did it come out? Since most of the one's I've seen are fairly thin (kind of a triangular cross section, no more than ~1.5" at it's thickest part) it only takes 1 or 1.5 minutes per side in a hot pan to leave the very center a nice R/MR. Also perfect simply with a side of crisp, thin french fries though I've never bother to make these at home. Lake Park Bistro in Milwaukee served it this way.
Two zone fire. Old school 18 Weber kettle. Kingsford briquettes + small hunk of free oak courtesy of a neighbor. Got CI griddle ripping hot. Seared 2 mins each side. Moved to indirect side for 2 mins per side. Rest 5 mins under foil. Cut on bias. Serve (saving small bit for the pooch!). Beet salad = golden beets + goat cheese + toasted pecans + splash of balsamic & EVOO + pinch of salt & fresh cracked pepper. The hanger came from Burgundy Beef, local grass fed operation that just opened in Fort Worth. As you might guess, not a lot of this cut. So, I'd call ahead & confirm availability before heading over, for those of you in the Metroplex. Thanks all for the recipe suggestions. Definitely gonna buy more hangers & try the others! T p.s. Mon Ami Gabi @ Paris LV does a decent hanger steak with traditional frittes, if you're ever in that neck of woods.
we have a place here in Atlanta called Star provisions - they will cut pretty much what you want. Hanger, skirt, Cats meat ( london style) chunks... you name it. they will also get me Caul fat and fresh kidneys ... ( have to lay low on the Kidneys for Gout) Maple dijon and balsamic is really a play on sweet & sour. the sugar in the maple will help carmalize the meat and also hold in the natrual juices. the acid and texture of balsamic and dijon give some viscosity... mustard when burnt ( carmalized ) gives a woody nutty flavor...
Try it Mexican style. It is called arrachera. Arrachera Borracha (Marinated Grilled Flank Steak) - Hispanic Kitchen
Salt and pepper, but if you have to do something a chimmichurri sauce on the side works-the grassiness/herbs/garlic/vinegar is a pretty good foil for the meat. I sometimes do a crispy diced potato side with some raw spinach tossed in at the last second to wilt with the potatoes, which keep their crunch if you keep the heat high enough.
Just as a thought to consider: Unlike the other cuts, including skirt, there is only one hanger on each cow, which has always made it a little bit more desirable amongst those who know. Personally, I like the hanger butterflied and pounded slightly to thin it out. Then a quick pan fry in a little butter in a cast iron skillet to caramelize both sides, leaving it quite rare in the middle. I only use a liberal amount of Italian sea salt from Cervia (a truly beautiful salt) because I want the true flavor of the meat to shine through. If I'm feeling a little more adventurous, once I remove the steak, I'll sauté some chopped shallots until translucent, pour a little red wine (really, whatever I have left around which is typically a Cote du Rhone), reduce it a bit, pull from heat and then whisk in a pat of butter and that's my sauce. Hanger is one of my favorite cuts. More so than the ribeye.
All….Lots of great suggestions! As many have implied, simple prep seems best; when I spend good money on good beef, I like to taste the meat. I used, more or less, the cooking method of Nurburgringer, Spirot, Onocoffee, etc. with the twist I wanted the cast iron over a charcoal fire because (a) it gave the hanger a hint of smoky flavor, and (b) summer is too hot to cook indoors in Texas. I grabbed another hanger steak last weekend (Central Market), so am looking forward to cooking it with some of the yummy sounding sauces suggested above, albeit on the side for dipping and such. Happy eating, everyone…T
Came up with a decent one after lots of experimenting... On one side i pat it down lightly with Montreal Steak seasoning. Flip it over and on the other side coat liberally with brown sugar, smoked paprika and a light dusting of garlic salt. Grill on super duper high heat with the brown sugar side down, then flip over and continue to desired doneness. Gives it a smokey/bbq flavor, slightly sweet but doesn't dilute the flavor of the beef. It's been a hit all around so far. Everyone seems to love it. My bbq gets very hot too so I can get the edges crispy without drying/burning the meat or overcooking it.
Finally had time/ingredients to try spirot's recipe - one word, exquisite! Pic below shows super hot cast iron griddle over pecan/charcoal fire on Ranch Kettle. 2 min per side on griddle. Then ~ 5 min indirect & 5 min rest. Cut on bias. Enjoy with fresh corn, sauteed mushrooms & cab sauv. Thanks, spirot, for a great recipe suggestion...T Image Unavailable, Please Login
Wow that looks good! How long does it take for the griddle to get to temp on the grill? And when you say indirect, do you remove it from the griddle and place it off to the side on the grill? Do you do 2.5 per side indirect heat?
~10 min on roaring charcoal/wood fire to get griddle up to ~700 F, per my IR thermometer. Larger cast iron objects like my wok, take abt 15 min. Indirect - I put charcoal on one side, none on the other, and for indirect cooking portion I move to side with no fire underneath it. Then 2.5 per side.
p.s. For indirect, took off the CI griddle since that stays ripping hot for long while. Could leave on griddle for indirect if you like your beef cooked more. Or, cook longer indirect.
This is my standard steak marinade (usually ribeyes) but I've done it with the hanger and it is very tasty. Lightly salt both sides along with garlic powder and a heavier dose of black pepper. Squirt in a little soy, worcestershire and olive oil...but here's the not-so-secret ingredient - pickapeppa! Yes, that wonderful Jamaican condiment adds a tasty yet understated flavor that really complements the meat. I let mine marinate for at least a couple hours then grill it on high heat and man, it comes out so good. It sounds like it might overpower the steak but that is not the case at all...quite the opposite. You can really taste the meat with this marinade. Give it a try, you won't regret it.
Wade...sounds good. How much of the pickapeppa? Dash? couple of quiets? Last time I tried it was in NYC many years ago as a student, and my recollection is that it was hot stuff!...T
I pretty much just wing it but if I had to guess, I'd say about two to four tablespoons of pickapeppa per steak. It really isn't spicy/hot at all, especially in that small quantity. Let me know how you like it though. Be careful with the salt and soy...easy to oversalt, especially on a thinner cut like the hanger. Oh man, I'm getting hungry just thinking about it!
