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Hanger Steak

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

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

              1. 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

                  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

                    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

                      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

                        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

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

                2. 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: fldhkybnva

                      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

                        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

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

                          1. re: Brandon Nelson

                            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

                            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

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

                    2. 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. 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.