Hanger Steak, is largely overlooked and a very under-appreciated part of the grilling family. Since most of the time you can't find a good cut at the grocery store, and since by now I'm sure by now you have found a butcher you like, check in at your local shop when you're ready for a good grill.
At its low cost and great flavor, Hanger Steak is #1 on my list for high quality steaks you can find at a bargain price. I paid $9 per pound for this meat, and bought about 2.5 pounds. It fed four (hungry) adults, and there were leftovers. There is a thick tendon that runs through the middle of a Hanger Steak that needs to be removed. Generally, the butcher does this for you, but if you are not buying from a butcher, just cut the tendon out. It's pretty easy.
Hanger Steak takes well to marinade. This steak went into a plastic bag with:
1/4 cup oilve oil
1 tablespoon kosher salt
1 tablespoon ground black pepper
1/8 cup low sodium soy sauce
combine and pour into the bag with the steak
We marinated it for 1 hour. Very easy. Not a big deal.
As far as cooking time goes, I mentioned in the video 7 minutes per side. My grill is really hot, so it only needed 4 minutes per side. You will have to judge your own doneness. It will be between 4-8 minutes per side (for Hanger Steak), 90% of the time.
Don't forget to let the meat rest (under tin foil) once it's off the grill.
I live in an apartment, so grilling is a bit of a fire hazard (and would likely void my lease). Is there any way to prepare this steak on a stove or in an oven? Thanks!
1. 30 min before you want to cook, remove steak from fridge and allow it to come to room temp.
2. Pre-heat your oven to 400.
3. Heat a cast Iron skillet on your biggest burner. Add 2-3 tablespoons of olive oil. When the oil begins to smoke, the pan is ready.
4. Remove steak from marinade and wipe away as much marinade as possible.
5. Cook steak 4 minutes in the skillet (don’t touch it during the 4 minutes). Flip and cook 4 minutes on the other side.
6. Put the skillet in the oven for 6-10 minutes depending on how you want it done and the thickness of the meat.
7. Remove from over, remove from pan, cover with foil and let rest, then slice.