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Hanger Steak demystified!

GirlyEggGirlyEgg Posts: 622
edited November -1 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!
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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:
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  • GirlyEggGirlyEgg Posts: 622
    I owe it all to the YOSHI BLADE! :P
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  • 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!!
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  • Photo EggPhoto Egg Posts: 3,539
    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
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  • 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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