Hanger Steak (Onglet) tonight. I grilled both halves of the steak. There is a membrane between them that you have to cut out. This side is for sammiches. Olive oil and Montreal. 5 minutes on a side at 400 degrees. pl
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Very yummy steak indeed. What kind of seasoning do you use on the meat? s&p only I suppose? Do you also marinate the meat before grill or you just keep it simple?
I frequently hike and camp and always bring grilling equipment with me. I want to share this special recipe with you that I think it is worth at lest one try colonel:
Mix one-third of a cup plain yogurt in a bowl with four spoons of olive oil or sesame oil, shave one half green bell paper (and remember not to lose its juice), squeeze one half lemon into the mix with half tea-spoon of paprika and some s&p. Mix well and marinate up to two or three medium cuts for a few hours into the fridge. There is also another recipe with garlic, fresh dill, fresh lime juice and olive oil that I also use in my grills.
Bon appetit, and have a nice weekend!
polish janitor
There are a lot of good marinades but with really good meat like this I go simple. I spray it with olive oil and rub it down with Montreal Steak Seasoning. This is widely available. It was originally a Rumanian Jewish bickling spice and then some genius discovered it is a perfect rub for beef. This cut is very tender. It is the muscle that suspendes the cows diaphragm and makes it go up and down.
Ahh Summer! Summer grilling is so…good! Last night marinated sirloin kebobs with fresh garden peppers, onions and cherry tomatoes. Grilled zucchini. Lettuce and tomatoes from the garden. Glass of Pinot noir.
We’ve done flank steaks like your dinner, too.
Wish it could always be summer.
Polish Janitor,
This is the cut of beef that needs nothing. NOTHING! Might saute some mushrooms to go with it though.
upstater
This is better than flank steak.
Smear a steak with mustard, dijon or even French’s yellow stuff. Then grill. Thanks for the tip about hanger steaks – showing up now on more menus out west – at least back in the dark ages, when restaurants were still open.
With our Calif blackouts, good thing we still kept the propane Weber Mini because DH’s monster pellet cooker grill needs electricity to run. And now they tell us our roof top solar panels might charge up a cell phone off the override outlet, but nothing else.
Sir,
This is a timely post. We’ve been getting the best at a butcher shop up in the city that supplies all of the top rests in the area. All CAB and high grade sea food too. I saw this cut (Hanger) and had no idea what it is and opted for Filet Mignon and T-Bones instead. I thought it might not be good. Next trip up (next weekend) I will purchase some and follow your directions. Thx
turcopolier,
I here your Colonel, With those tender cuts you can’t go wrong with olive oil at all.
***
Mark Logan,
And beets, in puree or boiled and caramelized form.
Has anyone here done their own comparative taste-testing over time to see if – –
1: The same cut of beef from different breeds of cattle would taste different?
2: The same cut of beef from different individual animals of the same breed would taste different depending on if the individual animal were finished on corn, or corn and soy, or sub-humid Midwestern pasture, or semi-arid Western range?
It seems like a real question to me, but if it strikes others as sort of silly, well . . . never mind, then.