First Hanger Steak - how long to marinate

troutman

Finally found my first hanger steaks at an Asian market. They are called Tender Hanging Steak, and were $2.99/lb.

I bought two to cook tomorrow night. I've searched the forum and plan to trim them up and cook them two ways. One I'll roast at about 350 until 130* center, with some rub. The other I plan to butterfly, pound flat, and marinate in some soy, shallots, and other spices. Grill it hot and fast.

How long should I marinate the flat, pounded steak? Any other advice from those of you that have cooked this cut of beef? Thanks in advance.

loco_engr

I don't have help for you with the hanger steak, but I would like to ask what others "goodies" should I look for at an Asian Market? A fellow I work with told me there are 2 of them in Lincoln, NE, app. 85 miles north of me and if I have something else to shop for then I will be making a trip!

Little Steven

Scott,

Hanger comes out really tender without anything. They have a very rich beefy flavour. Very grainy too so pounding might break them. I'm sure they would be good with a marinade but if you haven't tried them, you may just want to go with salt and pepper. When all the kids are here they dissappear faster than I can cook them and they never get plated.
Steve

Unknown

like steven said, they are good without marinade, but also great with marinade. .. but keep it simple. .. a little soy sauce and shallotes, or balsamic vinager ... .and you don't have to marinade it for long. ...an hour is fine. ...

as far as cooking. . .whether or not you leave them whole or butcher them up first, hot and fast (in the 500 degree range) is really the only way to go with a hanger. .. .i would neither t-rex them (not thick enough) nor would i do them at 350. . .i see no benefit to going that slow. ...just my opinion here ...

Little Steven

loco_engr

Some basic pantry items:

light sesame oil
dark sesame oil
rice vinegar
rice wine vinegar
black bean paste
black bean sauce
uncle chen's scirracha
saigon sciraccha
**** brand scirracha
hoisin sauce
dried shrimp
fish sauce
thai sweet chili sauce
thai hot chili sauce
katjap manis thick sweet not salty
teriyaki
naturally brewed soy sauce
spring roll sauce
spring roll paper
rice noodles
kaffir lime leaf
star anise
five spice
pad thai sauce
pho mix
thai green and red curry

Steve

loco_engr

Dang LS . . .I only have a 1/2 ton pickup

Thanks for the list though!

Little Steven

Not really that much stuff there. Probably set you back thirty bucks or so but it may be stuff you can't get at a grocery store.

Some of the fruits are incredible, starfruit lycheeand so on. The places I go have great prices and the vegetables are always cheap. I buy 10lb bags of chicken bones fot a buck. The seafood counters can be iffy but if you know how to recognise fresh fish you can get some great deals too. Beef ribs are usually great as well.

Steve

EGGARY

Steve,
I have Fish Sauce. I would like to use it in my cooking. How would I use it ? For grilling ? It has a distinctive flavor.

Thanks.

Gary

Little Steven

Gary,

It goes in most Oriental mairinades and sauces really well. Spring roll sauce and filling, soups and salad dressings. It is prety strong on it's own but mixed in to stuff it adds a really unique flavour.

troutman

loco,

We have a bunch of different Asian markets here, and all are great. In general:

- spices - best selection around and dirt cheap (no pun)

- oils

- noodles - many different types

- butcher shop - unique cuts of pork (belly, snout, heart) and standard cuts trimmed differently

- fish - what Steven said

- produce - wonderful fresh unique items, one of our markets must have 30+ types of leafy greens - great prices

- beef - the first beef that I've ever bought are these tender hanging steaks (hangars or hangers here on this forum) - if I'm still posting next week then the beef was safe

Plus, it is fun to visit these markets and just browse around. I've never heard of many of the things they stock, and the fish tanks are pretty cool. I recommend making the trip at least once just to pick up the spices and enjoy the experience.

Doug in Eggmonton

You might find mangosteins as well, if they are good they are very very good, maybe the best fruit there is.

Doug

sharhamm

Steve, you forgot to put lemongrass on that list.
Try using fish sauce, maybe tablespoon or so in your next pot of spaghetti sauce. Give that umani (sp?) flavoring. You don't know what it is, but it's something that makes a nice flavor. Three Crabs and Squid brands I like the most. Three Crabs for sauces and curries, Squid for cold dipping sauces.
If you google Vietnamese recipes you'll see it used a lot. Smells horrible but tastes wonderful.

Little Steven

Sharon,

I had a list made and then hit the control button and it went into cyberspace. We get lemongrass and other ingredients in the grocery stores all the same.

Steve

sharhamm

In these parts it is so much cheaper in the Asian Markets.