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Hanger steak

thebtls
thebtls Posts: 2,300
edited September 2011 in EggHead Forum
Someone link me up with some hanger steak ideas...my meat supplier wants me to prepare and blog on his hanger steak and the only one I ever prepared was like eating organ tasting shoe soles...I'm open to suggestions.
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Comments

  • BBQMaven
    BBQMaven Posts: 1,041
    Cook just like flat iron or flank steak. Hot tub with your marinade, 500 degree direct Egg, sear till internal at 125, pull and foil (temp will end up at 140). Slice across grain. 
    Kent Madison MS
  • French way:
    We sear them in a pan with butter & oil (to prevent the butter to burn) and cook them rare, then set aside, pour some shallots in the pan and turn them translucid (not brown), and then add some wine (red or whiter) just to get the cooking juices out. Pour on the hanger steaks. Voilà !

    It can be done in the Egg also, but you'll miss the cooking juices...

    BGE XL, Large & Mini, Black Wifi Stoker Cannes, France
  • Shawn
    Shawn Posts: 356
    edited September 2011
    I marinate mine with this recepie that I got from the food network! Then I put raising the steak spices from dizzy pig. You can also use montreal steak spices with garlic plus! Then cook on BGE to personal taste!Marinade1 bottle beer
    2 tablespoons Dijon mustard
    1 tablespoon black peppercorns
    1 teaspoon whole cloves
    1 large onion, chopped
    2 cloves garlic, minced
    3 sprigs rosemary, bruised
    2 tablespoons brown sugar
    1/4 teaspoon whole allspice, berries
    1 tablespoon Worcestershire sauceI hope this help!
    Cheers
    Shawn
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com