looking for hanger steak recipe

canadian bacon

Bought one today and wondering if I smoke low or go with high heat ?[p]Thanks[p]
cb

Richard

Canadian bacon,
Can't go wrong with this one unless the animals get it first. [p]Beef, Steak, Hanger, Mad Max Beyond Eggdome

do they weigh about 1 1/2 pounds? .. ..rich dark red in color with a piece of tendon running down the middle? . ..about 1 inch thick by 4 inches wide by 10 inches long? .. .pretty lean? . . then those are hanger steaks. ...

Preparation:
1 For prep, you can leave them whole, or divide them down the middle, remove that tough piece of tendon, then take the two pieces, butterfly them and pound them a few times .. .marinade for a few hours in soy sauce and either shallots or garlic. ....
2 Get egg going at about 500 degrees direct. ... remove steaks from marinade and pat dry with paper towells... . quikly grill them at 500 degrees for about 2 minutes per side (depending on how thick they are, you want them medium rare inside). ...
3 Serve em up with good french fries (fresh cut fries, soak in ice water for an hour or so, then blanch them for 8 minutes in 275 degree peanut oil. ...remove them from the oil and let rest for about 10 minutes while you bring the oil to exactly 375 degrees. . ..put the fries back inthe oil for about 3 minutes till crispy and golden brown. . .dry on towells and serve immediately with the steak. ..great eats... .


Recipe Type
Main Dish, Meat

Recipe Source
Author: Mad Max Beyond Eggdome[p]Source: BGE Forum, Mad Max Beyond Eggdome, 01/05/06


[p]

Carbonizer

Richard,
Done hangers plenty of times, pound / tenderize flat like a skirt. Make peanut sauce, marinade for a few hrs minimium. Grill around 400 till you get desired doneness. Serve with additional peanut sauce on the side. One thing that goes well with this is brussel sprouts. Cut off 1/4" of top, peel off dry outside leaves, cut down twice to form an X in the sprout about 1/2 way down, put in homemade foil pan, drizzle with teriaki sauce or marinade than 300 deg until tender to fork. You should do brussels first, they hold temp well if you wrap them. MMMMMM

Unknown

Carbonizer,[p]Whats the peanut sauce marinade.[p]CB