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Hanger Steak

CCSPRINGS Oct 7, 2013 08:49 PM

Had a fantastic marinated hanger steak this weekend. Never cooked one before but looks easy. Thinking about doing a garlic teriyaki marinade and putting them on the grill. Medium rare seems to be the preferred way to cook. Anybody have insight or feedback? Thanks folks.

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  1. greygarious RE: CCSPRINGS Oct 7, 2013 10:10 PM

    I think you'll risk scorching the steak (teriyaki being sweet) if you aim any hotter than medium rare. ICostco sells Mr. Yoshida's Marinade and Cooking Sauce, a thick-ish (compared to other brands) teriyaki marinade that I love and use every time I make steak, regardless of cut.

    1. linguafood RE: CCSPRINGS Oct 7, 2013 10:24 PM

      Hanger steak is great just well-seasoned -- I usually salt it about an hour or so ahead of grilling time, but I also like a combo of soy sauce, red wine vinegar, worcestershire sauce, maggi sauce, paprika, garlic powder, cayenne, smoked paprika and dried thyme.

      Oh, and MR is the way to go.

      1. fldhkybnva RE: CCSPRINGS Oct 8, 2013 01:19 PM

        I love hanger steak, it's probably my favorite tied with flat iron and flap meat. I never marinate it, it's so deliciously flavorful that I love it seared at super high heat on its own or with a compound butter. however, it's quite flavorful so would take well to a marinade - a nice rosemary, red wine, garlic would probably be fantastic.

        1. nokitchen RE: CCSPRINGS Oct 8, 2013 02:22 PM

          Not a ton of insight or feedback, as you seem to be doing exactly the right thing with exactly the right cut of meat.

          I will suggest a chimichurri sauce for it. You can either marinate the steak in the chimichurri for a while and serve some more sauce on the side or you can just season the steak with salt and pepper and keep the chimichurri entirely as a side sauce. There are a ton of recipes out there depending on whether you like it thinner to highlight the oil and vinegar or thicker to highlight the herbs, on whether you prefer cilantro or oregano, on whether it's blended smooth or left leafy, etc.

          However you do it, it's insanely easy and really kicks a hanger steak on to the next level.

          1. ipsedixit RE: CCSPRINGS Oct 8, 2013 08:58 PM

            No matter how you season or marinate it, or cook it, just remember to slice it against the grain.

            1. scubadoo97 RE: CCSPRINGS Oct 9, 2013 12:23 AM

              Finding one is the hard part. Our job is to not screw it up

              1. k
                kazhound RE: CCSPRINGS Oct 9, 2013 07:27 AM

                My tip is to be sure to cut out all off the membrane (if it's not already trimmed for you)! It can take a long time and you'll wind up with less meat than you thought you had but it's an essential step. I made hanger steak for a party last month and it took me way longer than I thought to do this. Luckily I was planning to marinate overnight anyway so it didn't screw up the party schedule.

                5 Replies
                1. re: kazhound
                  fldhkybnva RE: kazhound Oct 9, 2013 07:50 AM

                  Great tip! Only one of the butchers at my local shop know how to cut the hanger fully trimmed, the others leave so much inedible membrane off that I have to remove it at home and like you mention you end up with a lot less meat than you thought. It takes a while but I advise removing as much as possible which requires some careful cutting.

                  1. re: fldhkybnva
                    paulj RE: fldhkybnva Oct 13, 2013 01:19 PM

                    That central membrane, while tough, is never more than 1/8" thick. So with careful trimming, there shouldn't be much waste. In fact, there doesn't have to be any waste. The membrane is quite edible - if simmered a while.

                    1. re: paulj
                      fldhkybnva RE: paulj Oct 13, 2013 01:26 PM

                      The issue is that many butchers don't realize that it doesn't run parallel down the middle so you get trimmed steaks often with membrane left but the part which they trimmed was really just steak since they cut down the middle.

                      1. re: fldhkybnva
                        paulj RE: fldhkybnva Oct 13, 2013 01:48 PM

                        Right. You can't just cut it with one knife stroke. Like removing silverskin from tenderloin, it is best to run the knife, by feel and sight, along the surface of the membrane.

                        1. re: paulj
                          fldhkybnva RE: paulj Oct 13, 2013 03:52 PM

                          Yea, exactly. I keep certain butchers away and just do it myself :)

                2. CCSPRINGS RE: CCSPRINGS Oct 13, 2013 09:55 AM

                  The butcher talked me into trying a bohemian steak. He said it is one of his favorites. I have it marinading right now in soy sauce, rice wine, garlic, scallion. ginger and mustard. Going to start it in a skillet and move to a 300 degree oven. Serving it with mushrooms and mashed potatoes.

                  7 Replies
                  1. re: CCSPRINGS
                    fldhkybnva RE: CCSPRINGS Oct 13, 2013 01:12 PM

                    is this Bohemian steak a hanger?

                    1. re: fldhkybnva
                      CCSPRINGS RE: fldhkybnva Oct 13, 2013 03:49 PM

                      No, it is similar to a tri-tip but with a looser texture like a hanger. I will get the hanger next time.

                      I don't know if there is a different name for a bohemian. I have never heard of them till recently.

                      1. re: CCSPRINGS
                        fldhkybnva RE: CCSPRINGS Oct 13, 2013 03:54 PM

                        Well, well, it seems that we are having the same steak for dinner. I did a quick Google search and it seems to be the same as steak tips aka flap meat. Flap steak is one of my three go to steaks for my usual Sunday night steak dinner, it's fabulous, a well marbled cut from the bottom sirloin. Enjoy, it'd be interested to know what you think

                        1. re: fldhkybnva
                          Brandon Nelson RE: fldhkybnva Oct 14, 2013 10:08 PM

                          Steak tips come from the knuckle, which is a different sirloin sub primal than the flap.

                          1. re: Brandon Nelson
                            fldhkybnva RE: Brandon Nelson Oct 15, 2013 02:59 AM

                            Perhaps but I think in many stores tips are cut up flap or look that way. Either way I think flap is bohemian. I'm wondering what CCSPRINGS thought of it, I loved my flap Sunday. I've never had anything labeled as steak tips, just read it was similar and glanced at the store. Isn't knuckle "side tip steak" as in round tip which is not the same?

                          2. re: fldhkybnva
                            CCSPRINGS RE: fldhkybnva Oct 16, 2013 09:04 PM

                            I loved it. It held the marinade well. Very tender and nice flavor. I made it too rare for my wife's liking. I generally prefer it cooked closer to medium but was afraid to over do it. Will definitely buy it again. Leftovers make great sandwiches.

                            1. re: CCSPRINGS
                              fldhkybnva RE: CCSPRINGS Oct 17, 2013 05:21 AM

                              It's a great cut. I prefer most steak near bleeding, but flap usually benefits from a higher temperature.

                    2. c
                      ChiliDude RE: CCSPRINGS Oct 13, 2013 12:52 PM

                      My first experience with hanger steak was in a restaurant. The steak was very delicious. Finding hanger steak is not easy because most supermarkets do not purvey it. By accident, my wife found that Whole Foods (some call it Whole Paycheck) in our area carries it, but one needs to ask for it because it is not displayed in the meat cases.

                      1. b
                        BraisnDave RE: CCSPRINGS Nov 8, 2013 06:19 AM

                        I am lucky to have a great sausage shop near my home that always carries specialty cuts- they get hangers on a weekly basis so I have prepared my fair share. I've done various marinades but I have settled on a favorite preparation. Course S&P, a very hot sear in my cast iron skillet with a little canola, a good basting with butter & thyme sprigs, followed by some rest while I prepare whatever else I'm doing. I go to just a touch under med-rare and cut a little thick. I believe Tom Colicchio's recipe with fingerlings is great. It's proximity to the kidney gives it a great distinct flavor that I feel can be lost when using marinades (I save those for flank/skirts and often do chimichurri sauces). At any rate as long as you season and cook it proper and go much past MR, it's going to be tender and flavorful.

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