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Hanger steak - three ways - oh yeah!
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troutman
Posts: 498
Our first hanger steaks ever. Thanks to Little Steven and Mad Max I got so much great advice that I couldn't make up my mind which way was best. So I decided to cook both steaks and do them three ways.
Trimmed them up using the great guide posted by Fidel, then butterflied three of the four pieces and smashed them to about 1/2 inch.
Marinated a couple of pieces in a simple teriyaki creation, and the others in the Alton Brown skirt steak recipe found here:
http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html
Rubbed the non-smashed piece with Raising the Steaks, liberally.
One hour later, out of the marinade and on the counter to warm up. Fired up the Egg and stabilized at about 400 degrees, then onto the grill. Cooked the large piece to about 130 internal, then foiled and rested.
Cooked the thin pieces for just a couple of minutes on each side, then foiled and rested.
Sliced them across the grain, back into the foil with the juices, and shook them up. Served all of it with baked potatoes and grilled zucchini.
Sorry, no pictures of the final product as the kids and wife were hungry and armed with forks. Plus, the martinis made me forget.
Kids in bed, wife studying for an exam, and Elvis and I getting some hard-earned down time before the week starts. It was so freezing cold here in Arizona that I had to wear long sleeves with my shorts while grilling, then needed the blanket over my legs to warm up. Brrrr. :laugh: Life is good.
These were sublime (to steal my friend Judy's perfect term). The consensus was the Alton Brown marinade and the basic steak were the best. I will definitely do these as often as I can find them.
Trimmed them up using the great guide posted by Fidel, then butterflied three of the four pieces and smashed them to about 1/2 inch.
Marinated a couple of pieces in a simple teriyaki creation, and the others in the Alton Brown skirt steak recipe found here:
http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html
Rubbed the non-smashed piece with Raising the Steaks, liberally.
One hour later, out of the marinade and on the counter to warm up. Fired up the Egg and stabilized at about 400 degrees, then onto the grill. Cooked the large piece to about 130 internal, then foiled and rested.
Cooked the thin pieces for just a couple of minutes on each side, then foiled and rested.
Sliced them across the grain, back into the foil with the juices, and shook them up. Served all of it with baked potatoes and grilled zucchini.
Sorry, no pictures of the final product as the kids and wife were hungry and armed with forks. Plus, the martinis made me forget.
Kids in bed, wife studying for an exam, and Elvis and I getting some hard-earned down time before the week starts. It was so freezing cold here in Arizona that I had to wear long sleeves with my shorts while grilling, then needed the blanket over my legs to warm up. Brrrr. :laugh: Life is good.
These were sublime (to steal my friend Judy's perfect term). The consensus was the Alton Brown marinade and the basic steak were the best. I will definitely do these as often as I can find them.
Comments
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You are right...Hangars are the bomb..
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Scott, great job on the hangers!! After you trim the hangers you can grind up the scraps (no membrane though) and make some great burgers. I just did this for the first time last week and it was the BEST burger I've ever had. I had gotten my hangers for 2.99/lb at Restaurant Depot.
Where in Scottsdale are you? I have getaway place there in Gainey Ranch by the Hyatt on Scottsdale Rd. Would be fun to meet up sometime when I'm in town. Lots of great restaurants in the area. -
That looks Great
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It was a little windy here in Peoria AZ last night as well.....I am still stuck on Skirt Steaks. Can't see myself switching to Hangar. Have not seen it here locally either.
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Hey Anne, that sounds like fun. I'm only about two miles away in McCormick Ranch and go by the Hyatt all the time.
Great restaurants and great weather if you get here in the next four months. Last night was the exception, we had a terrible windstorm. Broke the streetlight pole in front of my house, fell on my daughters bedroom, and generally scared the **** out of everybody. Nobody hurt but the roof.
Let me know... -
I found these at Ranch Market. I was at Lee Lee's today and looked for them but no luck.
I like skirt steak and flatirons too, but these hangers are mucho betta. Try them once if you ever see them.
Bottoms up! -
How much per pound is the hangar steak?
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I paid $2.99/lb for it. Each piece was about 1.75 pounds and I only trimmed a little bit off of it.
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Scott,
Now you have to get your hands on some flap.
SteveSteve
Caledon, ON
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Steve,
If I got my hands on some flap and got caught I'd probably die a painful death. The Bobbit clan is a bunch of amateurs compared to my lovely little bride.
Unless, of course, it is a mud flap off a truck, or some other innocuous flap.
So, that leads me to my question: In Little Steven's world, whats a flap?
Thanks kindly. - Scott (still speaking in a relatively low-pitched voice)
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