Though hanger steaks taste great and are usually super tender, they are overlooked by a lot of people.
The hanger steak not only delivers a delicious taste but is also one of the most affordable steaks that you can buy. Once you know how great this piece is, we doubt that you will let it pass.
Read down below to find out all about the hanger steak.
In this post we'll cover:
Hanger Steak marinade
To ensure the best texture from a hanger steak, the right thing to do it to marinate it for some time before cooking it. Choose a simple marinade recipe that includes only 4 or 5 ingredients. Put the marinade and steaks in a Ziploc bag and let it sit in a cool and dry place, preferably the refrigerator for 3 or 4 hours. Take out the steak from the fridge around 15 to 20 minutes before you plan to cook. All you will be required to do to take the steak out of the marinade and place it on the grill and cook until it is cooked properly.
Best way to cook hanger steak
Since the hanger steak is mostly comprised of supporting instead of active muscle, you will find that it is mainly made of tender meat as compared to the flank and skirt steak. However, it is crucial to keep in mind if the hanger steak is not cooked the right way, the meat can lose its tenderness.
This is because the dry heat causes the tender meat to lose all tenderness. Hence, the best way to prepare a delicious hanger steak dish is by keeping it at medium rare cooking.
In order to help tenderize the meat and add flavor, its best that before broiling or grilling the hanger steak, you use a strong acid component to marinate the meat. Once it has been marinated for long enough, the next step is to cook it quick and hot at 130 F.
To build up a pleasant outer layer, put the steak over direct heat on a barbecue in a grill at a distance of 3 to 4 inches from direct heat. While serving steak, you must cut it against the grain.
Hanger Steak Recipe
Hanger steak sous vide with Chimichurri sauce
Serving: 2-4 | Prep Time: 15 min | Cook Time: 2 min | Sous Vide: 4 hr | Total Time: 4 hr 17 min
Ingredents:
Sauce
- 4 garlic cloves, mashed or finely minced
- Pinch of kosher salt
- 1 bunch parsley, finely minced
- 1 bunch cilantro, finely minced
- ½ lemon zest
- 2 Tbsp. lemon juice
- ½ cup red wine vinegar
- 1 Tbsp. red pepper flakes
- ½ cup of Olive oil
Steak:
- 1 lb hanger steak
- Pinch of Sale and pepper
Make the sauce
Mince parsley, cilantro, garlic then throw in a bowl. Add lemon juice, vinegar, red pepper flakes, olive oil then mix them completely and season with salt and save as sauce.
Instructions:
- Preheat the Sous Vide Cooker.
- Add salt and pepper on top of the steak and put it in a Ziploc bag. Use vacuum sealer or water immersion technique to seal the bag tightly. Set the time for the water bath for 4 hours and put the bag with the steak in it.
- Prepare the chimichurri sauce while the steak is being prepared. The recipe for chimichurri sauce is mentioned above.
- Remove the bag from the bath when the timer beeps. Take the steak out of the bag and dry it using paper towels. Add 1 tbsp of olive oil on top of the steak.
- Let the casket iron skillet or grill pan heat up at a temperature of (600-700 degrees). Put the steak on top of the grill and let it cook until it turns brownish. Let each side rest for about a minute.
- When prepared, move the steak onto a cutting board. Cut the steak against the grain. Serve it hot along with the chimichurri sauce.
Pro tip: Add a little bit of kosher salt while you mashed the garlic. Salt will break down the garlic into a paste.
