i found hanger steak!!!

mad max beyond eggdome

if you recall a couple of weeks ago, i talked about eating at anthony bourdain's restaurant in new york city (Les Halles). .. and how he raves in his new book about the great flavor and texture of hanger steak, and i ate the hanger steak at les halles, and it was wonderful, and i had to try it. . ..i tried his recipe on skirt steak, and while it was great, it was a little tough, and i knew i had to find the real mccoy. ...so i was in downtown washington yesterday for a meeting and afterward, i ran over to eastern market and union meats had hanger steak, so i took a couple home ...prepped them per anthony bourdain's method (butterflied, tenderized with a mallet, marinaded in soy sauce and shallots - i skipped the garlic cause the wife is allergic). ...grilled them quickly at around 500 degrees dome temp (about 2 minutes per side). . ..they were nicely done on the outside and medium rare on the inside. ...flavor is very rich, and they are so much more tender than skirt or flank steaks. . .[p]this is a great piece of meat if you can find it. . .i'm told it is also called a "butcher's steak", cause the butchers would take them home for themselves, knowing how good they taste. . .[p]btw, in the true french bistro style, i served them up with real pomme frites (they are pain to make, but oh so good). ....[p]mad "wearing my french beret last night" max