369863 Sat Feb 10 18:14:51 -0800 2007 6 31 Home Cooking 0 2280379 Now, there are times I wouldnt mind a steak I could fit an airplane into, but given the obvious material constraints.... I will ask the gentle readers here the following questions: 1) For preparing these babies at home (small apt, hence no barbecue) where do you stand on the grill vs broil debate? 2) What quick sauce do you recommend for lazy people just back from work, in a hurry to get a good meal, set upon by hungry spouses/children/dogs, and distracted by the business of frying potatoes? That is to say: the recipe for bistro Nirvana achieved in about 20 minutes of labor. Sat Feb 10 18:03:10 -0800 2007 27703 Gordito 1 2280479 Use a cast iron skillet over pretty high heat and make sure its been preheated for a few minutes. Sear for about 2-3 minutes per side. If its pretty round you can do this on three "sides". At this point the steak will be rare-medium rare. Leave it for another minute per side for true medium rare. I wouldn't take these steaks any past medium rare or it will get tough. A quick sauce I use is after cooking the steaks, take them out and let them rest. Then in the pan, add some finely chopped shallots and cook till browned. Then deglaze the pan with water/chicken stock/wine/balsamic vinegar, etc. and reduces till syrupy. Then add a pat or two of butter let it melt and then pour over the rested steak and serve. Sat Feb 10 18:53:28 -0800 2007 2280379 12821 ESNY 1 2281175 The cut known in the USA as hanger steak is known as *vacío* (vah-SEE-oh) in Argentina and Mexico. It's often served with chimichurri sauce: 1/2 cup olive oil 2 tablespoons fresh lemon juice 1/3 cup minced fresh parsley 1 clove garlic 2 minced shallots 1 teaspoon minced basil, thyme or oregano, or mixture Salt and pepper to taste Combine all ingredients and let rest for at least 2 hours before serving. Sun Feb 11 06:15:07 -0800 2007 2280379 24772 cristina 2 2286857 Thanks for the information on hanger steak being the same as vacio. I had vacio at a number of Argentinian restaurants in Miami Beach a few years ago, and really enjoyed it. A few months ago I bought hanger steak at Whole Foods in Toronto. I'd never seen it for sale anywhere prior to this, and I gave it a try. I've bought it a few times since, although it's not available very often (they seem to carry skirt steak more frequently). I had no idea that this great cut of meat was the same type of steak that I enjoyed so much in Florida. Thanks for the chimichurri recipe, too. Mon Feb 12 20:20:10 -0800 2007 2281175 48352 FlavoursGal 2 2286970 Do you mince the garlic or just leave it whole and remove it before serving? And do you heat it or pour it over steak at room temperature? Thanks Mon Feb 12 20:55:37 -0800 2007 2281175 47793 RebeccaBG 2 2376207 In Argentina, vacio is the same as flank steak, not hanger steak. Mon Mar 12 00:19:33 -0700 2007 2281175 10039 Melanie Wong 1 2286467 Thank you! I have been hoping fo a good chimichurri recipe for a long time, for wholly personal reasons. Mon Feb 12 18:14:52 -0800 2007 2280379 27703 Gordito