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Hanger steaks are definitely for grilling. I bought some last summer and they do require quite a bit of trimming. There are several videos online if you Bing or Google 'trimming hanger steaks'. Of course the guys in the video are butchers and make the trimming look easier than it was for me. That said, the steaks (what I had left of them) were fantastic grilled to medium rare- extremely tender and great flavor.
Ditto everything Jack said. You'll find a lot of silver skin and sinew. Expect about a 60% yield. Great flavor and very tender. Slice on the bias as you would flank steak once done. I too would suggest grilling.

Hangars do well with a marinade. One that I use is 1/2 c oil, 1/4 c Soy & 1/4 c Wooster. Press 2 cl garlic and a pinch of Rosemary + freshly ground pepper.

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