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Hanger Steak demystified!

GirlyEggGirlyEgg Posts: 622
edited 5:00AM in EggHead Forum
So I finally got around to it... trimming a hanger steak in prep for Father's Day...

Fidel for the advice! I think the key is a sharp knife... so don't make fun of me (all you "knife set" folks)... but I am absolutely in love with my "YOSHI Blade" (yes, "AS SEEN ON TV"!) which I got at CVS for $9.99... came with a potato peeler, too!

Here's the results!

This is what it looked like originally...
IMAG0128.jpg

this is after trimming with my Yoshi Blade!
IMAG0132.jpg

After lightly pounding, it's marinating til tomorrow!

Comments

  • Capt FrankCapt Frank Posts: 2,578
    You did a superb job, are you part Japanese? :laugh:
    Be sure a post the finished cook.
    I did my first hanger last week, never been able to find them before, now I'm hooked :ohmy: :cheer:
  • GirlyEggGirlyEgg Posts: 622
    I owe it all to the YOSHI BLADE! :P
  • AvocadosAvocados Posts: 465
    You need to get a Ginsu-2 to go with your Yoshi :laugh:

    Hope you and all the four legged freinds are having a great weekend!!
  • Photo EggPhoto Egg Posts: 4,499
    Hanger steak, at times, can be a pain to trim.
    I give you an A+. Can'y wait for the finished cooked photos.
    Thank you,
    Darian

    Galveston Texas
  • GirlyEggGirlyEgg Posts: 622
    you laugh now but next time you see the Yoshi Lade at CVS or Target you'll take a closer look!
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