Hanger Steak Question

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.

Chris--

I basically used your marinade for a 2.5 lb flank steak the other night. Let it marinade for 2 days due to schedule conflicts. Grilled to medium rare. It turned out great...tender, flavorful. Simple marinade and excellent results.

Here's some info about HS:

http://www.seriouseats.com/201...er-steak-hangar.html

Thanks for the info everyone. Sounds like some dis-assembly is required. And a good grill. Mine is dying, so I guess the package goes into the freezer for now til I buy a new grill. Was in the mid 50's today, but tomorrow promises 2-4 inches of snow. WINTER GO AWAY!

New England is due for another N'oreaster today and tomorrow...another foot + of snow. GAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!

Sheeesh. You folks back east (anything east of Reno, NV ) have certainly been beat up this winter. Hope spring comes very soon for you.

Actually Jim, the snowfall and brutal temp aren't very far off from a normal winter. What is unusual is the polar vortex (fancy word for cold spell) that has cut a swath thru most of the country several times now.

That first one that hit was a doosey. It was actually warmer in Alaska AND Antarctica than it was here.

Man o man we got another cold snap here in Pennsylvania this morning. Good news is, my restauant has smokers indoors (under hood).

quote:

Originally posted by AndyJ:
That first one that hit was a doosey. It was actually warmer in Alaska AND Antarctica than it was here.