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Hangar Steak substitute
Desert Filly
Posts: 1,042
Well, some of you have been talking about Hangar steaks lately. I know that there have been some at the Eggfests in the past....but I have never gotten the pleasure of trying one. Didn't think that AZRP had either. So, after learning that Whole Foods carried them...I headed out yesterday in search for the infamous HANGAR STEAK. NO GO. So I went to the specialty butcher, NO GO. BUT, they did have something better than the Hangar steak. They called it the Ugly Steak....the part used for fajitas. I was hesitant...as I don't buy the meats. But I was determined....as someone's special birthday was coming up. So...I purchased 2 Ugly Steaks. Boy....was it good. Just a little salt/pepper...( I overdid the salt). Hot tubbed them....which I found out later I didn't need to do. Cooked them at 600 for 90 seconds each side. Complimented with a tomatoe/green pepper salsa, and some fresh calibacitas. YUMMMMM. Randy said is was delish.
Comments
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Looks great Filly!! When you say fajita stake is it the same as flank stake. That is what we use around hear. Good by its self cut across the grain. The salsa looks GREAT!! One thing we were supprised at when we were in N.M and AZ. was that you had to order chips and salsa extra with TexMex, usally at about $3.99 extra!! :laugh: Around hear they come standard with the meal.
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That looks great Kim. Randy had to be happy about that!. BTW, my Bday is in January, I'm just sayin..
Great job! -
That looks delicious! Great job! What in the world is "ugly steak"? It looks like skirt steak or possibly flank steak. My husband just made some hangar steaks tonight for the 1st time and they were fantastic! We marinated them in a food vac marinating dish for 24 hours and used Mad Max's cooking method and G's marinade recipe. Will definitely make it for guests, wanted to test it out first before doing that. Anyway, let me know what "Ugly steak" is.
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Hummmmm! By actually buying and cooking the meal does that mean the sous-chef position is open???
Looks great though.
Spring "Apprentice Sous-Chef Trainee In Waiting" Chicken
Spring Texas USA -
Did you get those at Dickman's Meat and Deli on North Oracle?
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i'm pretty sure i've fed you and randy some of my hanger steak at waldorf and at atlanta afterparties . . .you probably just don't remember :woohoo: :woohoo:
that ugly steak is probably skirt steak ... . good stuff, but it ain't no hanger!! ...i'll make sure to bring a couple down to atlanta in october and grill one up special just for my two favorite arizonians!! -
Nice job with the ugly steaks Kim and my "B" day is coming up too :( . Look forward to to seeing you and the old guy in Atlanta. Wendy won't be able to make it but I'll stand in line for those.
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"HAPPY BIRTHDAY RANDY"
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You got it....Dickmans...North Oracle...how'd you know that? Now you have no excuse to not come visit when you're in the area
Kim -
I do like flank steak...this was more tender...more marbled than flant steak.....even better than skirt steak...which I like better than flank. I'll try to get a more common name for that cut.
Yeah..on the chips/salsa...some restuarants are standard...some extra.
Kim -
It's not skirt steak....AND I would remember if I had it....Randy says he has...but I know I haven't. Probably wasn't in the right place at the right time. I'll challenge you....my recipe....and yours.
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Yelp...sous chef was open for tonight. Did it all by myself. Used fresh tomatoes from the garden, squash from the garden... At least I didn't have clean up duty.
kp -
Sorry MAX my money's on Kim. :P
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local butcher calls it "Dan's Ugly Steak"....and it is pretty ugly...but marbled throughout. Almost like a cubed steak slice....but it's not. Wish I had taken a before picture. They sell it also sliced up for fajitas. Anyways...it was tender...no grisels....better than a ribeye....
kim -
and do we have any eggfests in Jan?????
BTW..great pic of your son in the chef coat. Looking forward to seeing you again. -
sounds like a steak throwdown in atlanta on saturday night at the hotel parking lot then!!! . ..my hanger steak vs. whatever that ugly steak thing is. .. . you're on kim.. . and you'd better stay away from those jello shooter things!!
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some things are better left forgotten (especially if you don't remember). You got it MAXX..we're on..I can survive without Spring Hen if necessary....but do we have to wait that long? Remind me later.....I sure wouldn't want to lose by forfeit...
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LOL ...you got it ... btw, i am intrigued. ..what cut is this ugly steak if it isn't skirt or hanger steak then?? .... it did look good, dats for sure!!
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I did not say that beef was delish, I said it was the absolute finest piece of beef I've ever put in my mouth. I saw them briefly before she cooked them, they looked like a flat iron only very heavily marbled like Kobe beef. They were not at all like a flank or skirt steak. Much more like the hanger steaks Max cooked in ATL only with more flavor and really tender. -RP
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Very nice and Happy Birthday
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To be fair, I'll judge!
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See MAX ,, You already lost :woohoo: :woohoo: :silly:
Happy B day Randy. -
I'm going to go back to the butcher shop and get a definitive description of what exactly we had, because it was fabulous. Kim and I both looked at each other and said "we're done with ribeyes". -RP
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maybe it was a "flap" steak. . .i've had that once and it was very, very similar to a hanger steak, and from very close to the hanger on the cow (but still a different muscle as i understand it) .. .
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL -
I don't know what it was besides fantastic, I'll probably go there tomorrow and find out. Hope it wasn't just a fluke getting two awesome cuts and the next will be gristly. No kidding Max, these were fabulous. -RP
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well, based on kim's statement that they told her it was for fajitas, but it wasn't skirt steak, i'm betting it was flap meat. ..and the one time i had flap meat, i thought it was hanger steak when it hit my plate (at a french bistro where it was prepared exactly like the hanger steak i originally got at les halles-tony bourdain's place in new york city). . .so my money is on flap steak. .. looking forward to hearing your follow-up! . ..
btw. . .happy birthday!!!! -
I'll let ya know, and don't rush the inevitable. -RP
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Desert Filly,
Those look like they might be Flatiron Steaks.
Ross -
I am making a guess by looking at the picture. This looks like it could be the piecew of flesh that was the tail to T-Bone steaks. On the flank as you take it off the hind 1/4 there is the tail part ot the loin. When supermarkets went to tailess t-bones they used this piece for cube steaks and even stew.
There is also a lean muscle on the inside if the rib on a forequarter and it could be that also.
There is only a few muscle that are used but MANY NAMES for them. A new name means more money for the store.
E
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