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Hanger Steak

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  • Kbice Jul 8, 2009 01:54 PM

I have 2lbs of Hanger Steak that I'm planning on grilling tomorrow night. I'm looking for either a marinade or rub recipe for overnight marinating. I usually just rub with sea salt, garlic , black pepper and olive oil , but I want to try something different this time.

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  1. I do all "good" steaks exactly as you just described. Whenever I try to get fancy and deviate, I am always dissapointed. I say don't mess with perfection when you are working with a great ingredient. Save the marinade for a sirloin.

    15 Replies
    1. re: troyg

      Troyg is right. If it is a good steak, forget the marinade. Save it for a chuck steak or something.

      1. re: steakman55

        Concur. Save the marinade for chicken.

        1. re: steakman55

          what's wrong with adding some flavor to something, and who would eat chuck steak to begin with? if you're talking about flat iron, i would eat it, but i would treat it the same as anything else.

          marinades have their place with any piece of meat. it's not as though beef these days is anything special. obviously i wouldn't marinade dry-aged prime or grass-fed beef. there's nothing wrong with adding to or enhancing the flavor of food. that's what cooking is all about. you add flavor. build flavors and textures.

          hanger is cheaper than skirt around these parts, so go right ahead and do whatever makes you happy. this likely isn't a once-in-a-lifetime steak you're about to cook. if you want another, go buy it, and just grill it (skip the salt and pepper though, and see what it tastes like). kchurchill5's suggestion below sounds very nice. tasteful, and full of flavor. the steak will still be the star, don't you worry.

          1. re: tommy

            Thx tommy, I like flavor, and not afraid of it. Love to experiment. I think a heavier tougher piece of meat can take the spice and still come across mild. I am all about trying different combinations and flavors.

            Hanger is a bit tougher so a bit more spice is ok and depdening on what you serve with it will compliment it well with other flavors.

            Have some fun and be bold.

            1. re: tommy

              ...who would eat chuck steak to begin with?

              I would. I happen to like it once in a while - chuck has a lot of flavor. Sure, it can be slightly chewy, and I more often get a NY strip or ribeye, but a good chuck steak can be delicious. Give it a shot - you might be surprised.

              1. re: Bat Guano

                what type of chuck steak? there are many parts of the chuck. how is it usually labeled? flat iron is a chuck steak, and it's one of my favorites, as i said. i also use it to make hamburgers.

                1. re: tommy

                  tommy,

                  I am reasonably sure in our area the chuck steak is the same as the chuck roast...only it's usually cut into one inch thick steaks. It may or may not have the pieces of shoulder bone still attached(bone-in, 7bone).

                  1. re: fourunder

                    Actually I usually buy a chuck roast and cut it down to half-thickness myself. Occasionally I'll see a chuck eye roast or steak; those are the best part of the chuck, often as tender as a NY strip but with richer flavor.

                    1. re: Bat Guano

                      Bat,

                      When the Chuck Eye Roast goes on sale for less than two bucks, I ask the supermarket butcher to prep me three inch roasts, I slow roast at a temperature of 225* after searing, for about 2-2.5 hours for a perfect medium rare. Very flavorful and tender. Give it a try.

                      btw....thanks for the Austin recs back in February.

                      1. re: fourunder

                        I will give it a try, thanks. As it happens I've got a chuck eye in the refrigerator right now, that I was going to cut into steaks; but on consideration, I may try this method. Adapted to the grill, though; it's supposed to be 106 in Austin today, and I am NOT going to turn the oven on. I can get the grill to run at a reliable 250, usually, though when it's this hot out it may turn out to be a bit hotter, at the lowest possible setting.

                        Glad you enjoyed the recs in February. Aahh, February... the weather was so much nicer then....

                      2. re: Bat Guano

                        sound good. i agree that chuck steaks can have great flavor (just bought a flatiron since my last post and will prep it for hambugers tonight, although it would be great on its own.

                        i should also qualify my statement of "who would eat a chuck steak." since i clearly eat chuck steaks, that wasn't a very thoughtful statement. i suppose what i meant is "who would eat a chuck steak that you'd have to marinate to make pleasurable." this was in response to the "save marinades for chuck steaks" comment. the idea there seemed to be that you should use marinades on meat you normally wouldn't eat. the question i attempted to pose is 'why anyone would eat anything that isn't good on its own. '

                      3. re: fourunder

                        fourunder, flat irons are often listed as chuck steaks as well. just wondering which part of the chuck Bat Guano is feasting on.

                        1. re: tommy

                          Growing up, I was fortunate to have a father who was in the restaurant business. The only cuts of steak/beef I ever ate well into my 20's were Filet Mignon, New York Strip, Rib Eyes and Flank Steak.....never had pot roast or london broil.

                          It has only been in the past few years, and with my fascination with slow roasting, that I've come to enjoy the less than premium cuts available, e.g. flat iron, hanger and skirt steaks.

                          I'm sure BG is feasting on what is known as chuck fillet, chuck eye or chuck tender....or like yourself, the flat iron....also known as the top blade steak to many.....the difference being the connective tissue running down the middle.

                2. re: steakman55

                  I guess it depends on what makes a steak a "good steak". I'd never marinate a ribeye or NY strip, but a hanger steak is hardly a great cut of meat (don't get me wrong--considering price and flavor, it's one of my favorites). I often add nothing more than salt and pepper, but sometimes use a strong marinade such as soy sauce, toasted sesame seed oil, lime or lemon juice, and garlic. If I'm really lazy I might use bottled Filipino style adobo sauce.

                  1. re: Zeldog

                    you hit on something that always sticks out to me. so many people, on so many forums, say things like "oh a good piece of steak doesn't need anything". that is pointless and meaningless, unless you actually describe what you would define as a "good piece of steak". there are many people who buy a steak, any steak, and call it "a good steak". others see some sort of special "Choice" graded piece of steak at Costco, and think that's a "good piece of steak." and of course any number of others have different barometers.

                    giving advice on a "good steak" is probably about as helpful as suggesting to "grill it to perfection."

              2. I would add a little onion powder, cumin, paprika and chili powder. Hanger steak to me is best with a little spice. Not too much, just a bit. But s/p and garlic is ok, but enough flavor for me.

                1 Reply
                1. re: kchurchill5

                  And even with just those four ingredients you mention, there's flexibility in the particular paprika and chili powder you buy/use. Why get in a rut or stew over some imaginary "the best"?

                2. I had this at a tapas restaurant once and tried to duplicate it at home. I marinade the steak (tough ones only) with soy, garlic, cinnamon, corriander and mirin. Sear or grill on high heat until preferred tempurature. For the dipping sauce, I use ponzu sauce splashed with a touch of maple syrup. It's really awesome and my family just loves it. The restaurant's version is sweeter and added more cinnamon to the sauce but I like it without since I usually marinade the meat long enough to absorb the flavours.

                  1 Reply
                  1. re: gourmet wife

                    That sounds really good, unique and flavorful but a neat combo of flavors.

                  2. Hanger steak is the most flavorful steak of all, in my experience. I simply grill it, let it rest for a few minutes, and slice it. Nothing else is needed.

                    1 Reply
                    1. re: Michael Rodriguez

                      Agree! I served hanger steak to 45 guests last summer and peeps were clamoring to know what I put on it. Answer: salt, grill over mesquite.

                      I served some sauces with it, an anchoiade and muhamarra, but it was fine on its own too.

                    2. Thanks for all the suggestions.

                      1. but I want to try something different this time.
                        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                        I don't know if this is in line with anyone's conventional wisdom, but during the winter months when the outdoor grill is not an option, I slow cook full pieces of Hanger Steak in the oven @ 225* on a rack to rare temperature for later use.....or medium-rare temperature for immediate use.....the later usually taking 90 minutes to complete. I've grilled on a pan, seared and roasted on high heat in the oven and cooked under a broiler for family and friends. The consensus favorite from all is when I slow cook first.....it makes the meat more tender and less chewy.

                        You can finish with a nice char on the grill quickly over flame or off to the side. Personally, I do not think you need a marinade for this cut and your dry rub is about as much as I usually use for all red meats......but I know many Country Club Chefs use nothing more than a good soy sauce for their meats used at carving stations, e.g., tri-tips(flap) or flank steaks. I've seen, read and heard from many different sources soy sauce is a natural(?) meat tenderizer. I am not a food scientist, but I have no reason to doubt this belief from my experiences and results with meat.

                        1. I agree with the no-marinade folks, however you can add a little different touch after you grill the steaks. I made grilled pork chops last night that were drizzled after with a lime juice/olive oil/garlic/red pepper/cilantro sauce that I think would be great over a good steak. The recipe is on epicurious.com. Hopefully I copied the link correctly.
                          http://www.epicurious.com/recipes/foo...

                          3 Replies
                          1. re: pcdarnell

                            I would agree with the post fire addition to make the steak more enjoyable. My favorite way to have steak is grilled. slices and the addition of a good olive oil, fresh oregano crushed/bruised in my palms and fresh squeeze lemon juice......Tuscan Style.

                            http://www.cooking.com/Recipes-and-Mo...

                            1. re: fourunder

                              Yum! I'll have to try that. I have oregano and lemons in the yard. My kids love it when I come home with new ideas from chowhound!

                              1. re: pcdarnell

                                This is too late to add for the OP's meal last night, but a few years ago I ate at Ming Tsai's Blur Ginger restaurant and one of the dishes he had on his menu that evening was Sake marinated Hanger Steak. I do not recall the whole dish, but I do remember the steak being tasty and tender. I would definitely consider giving it a try. Presently on his menu, he is offering a Teriyaki Glazed Hanger Steak with a Red Miso-Dijon Sauce.

                                http://www.ming.com/blueginger/blue_m...

                          2. If you want to break out of the box and do something different, I'd recommend thinking about the whole meal and what you are putting on the plate with the steak. You can do cartwheels trying to impart new flavors and use new grilling techniques, but if you serve the resulting masterpiece with the same old potatoes and steak sauce, all your effort will be lost.

                            I recently had hanger steak at a very interesting place in Berkeley that took a very straight-ahead approach to cooking the meat, and executed it flawlessly. The meat is so flavorful, as others have noted, that it did not need embellishment. But what really set the meal apart was the way it was served atop batter fried slices of summer squash paired with some sort of corn bread/pudding and topped with an avocado salsa cruda. Suddenly the meat flavors were all new when paired with less familiar accompaniments.

                            1 Reply
                            1. re: BernalKC

                              You are so right. A favorite recipe is of mine is skirt steak over creamy cheesy polenta thin sliced with a simple cilantro oil, but then a warm salsa of avacado, mango and carmelized onion with spicy peppers. It isn't overpowering, but just enough subtle flavor to enhance the flavor of the steak. This recipe was on the restaurant menu for many years and always a top request.

                            2. Kbice, have you tallied up how many posts were helpful and how many didn't help?