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Hangar Steak

FlatEric
FlatEric Posts: 56
edited November -0001 in EggHead Forum
My Butcher gave me a hangar steak to try. I have tried it once and wasn't that impressed. Anybody have any ideas on how to prepare. I don't want to give up on this stuff it is clerly the "hip" meat of 2005.... TIA
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Comments

  • Rumrunner
    Rumrunner Posts: 563
    FlatEric, the Hanger is a piece of meat attached to the diaphragm muscle on
    the beef rib. They weigh approx 3/4 of a pound and are relatively
    tender, surprisingly, and full of rich flavor. They are close to, but
    not attached to, the Skirt Steak. There are only TWO per cow.[p]
    I recommend that the Hanger Steak be marinated over night to help
    break down the fibrous muscle. I would then cook it like you would a
    London Broil.. As far as the Skirts, if you've had Fajitas in a
    restaurant, more than likely the meat was the Skirt. These can be
    marainated, or not, pounded thin and then grilled quick, direct. You
    then slice them fairly thin against the grain. Nice flavor to these.[p]
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