CB
The Hanger Steak is a thick strip of meat from between the rib and the loin on the underside of the beef cow. It is full of flavor and is excellent for fajitas. It can be tough if not prepared correctly. Many cooks recommend marinating the hanger steak before grilling. If you use a ?low and slow? method, I would agree that you need to use a marinade. I, however, prefer a ?Hot and Fast? method available with infrared heat that produces a seared tasty crust on the outside of the meat with a perfectly cooked rare inside
Ingredients
- 1 20 oz Hanger Strip Steak (approx. 1" thick)
- 2 teaspoons Sea Salt or Kosher Salt
- 2 teaspoons fresh ground black pepper
Instructions
- Remove cover from steak and lightly salt both sides with kosher or sea salt
- Lightly pepper both sides.
- Lightly oil both sides with Canola oil. (This will help prevent the steaks from sticking to the grill ? although a properly clean and hot grill will sear the steaks and they are easily removed.)
- Place steak on the preheated grill for approximately 4-5 minutes. Turn once using a spatula and leave for 2-5 minutes depending upon thickness.
- Check for doneness using an instant read thermometer (130F degrees for Rare)
- Remove steak from grill and allow to rest for at least 10 minutes on a warm plate or platter (it will continue to cook from internal heat and rise to approximately 140F degrees internal temperature for Medium Rare.)
- Slice the steak across the grain evenly and straight up and down ? resist the temptation to slice on an angle ? as that tends to create the possibility for longer muscle fibers and that means tougher chewing!
Preparation
