I've only cooked this cut of meat once. I pan-seared it and made a deglazing sauce. Anybody ever grill these or prepare any other way?
Original Post
Replies sorted oldest to newest
quote:Originally posted by PurpleHaze:
Hey Board-O,
Try a 2-3 hour marinade in some Soy Vey Very Very Teriyaki Marinade. Mamma mia!!!
Hangar is so tender, long marinading for tenderization purposes isn't really necessary and it's fibrous enough to suck up a flavoring marinade in just a couple hours.
I love this marinade. You can also try the Korean Marinade I posted last year. It's also KILLER with hangar steak!
PH
quote:Originally posted by grunhauser:
I prefer cooking my meats in butter or olive oil or combination of the two and almost never resort to using such eccentric lubricants like peanut oil.
quote:Originally posted by wine+art:quote:Originally posted by PurpleHaze:
Hey Board-O,
Try a 2-3 hour marinade in some Soy Vey Very Very Teriyaki Marinade. Mamma mia!!!
Hangar is so tender, long marinading for tenderization purposes isn't really necessary and it's fibrous enough to suck up a flavoring marinade in just a couple hours.
I love this marinade. You can also try the Korean Marinade I posted last year. It's also KILLER with hangar steak!
PH
Sounds great! What wine do you like with this???
quote:Originally posted by PurpleHaze:quote:Originally posted by wine+art:quote:Originally posted by PurpleHaze:
Hey Board-O,
Try a 2-3 hour marinade in some Soy Vey Very Very Teriyaki Marinade. Mamma mia!!!
Hangar is so tender, long marinading for tenderization purposes isn't really necessary and it's fibrous enough to suck up a flavoring marinade in just a couple hours.
I love this marinade. You can also try the Korean Marinade I posted last year. It's also KILLER with hangar steak!
PH
Sounds great! What wine do you like with this???
Funny you ask, as both of these marinades are almost impossible matches for the old world wines that I love best.
Given the sweetness of these marinades, you'll need a wine with some "new world" fruit forward characteristics to have a chance of making a decent match.
The last time I had wine withe the Teriyaki marinade, it was the 2002 Bodegas LAN Rioja Limited Edition. Good, but not perfect match.
I actually drank a 2003 Turley Juvenile (provided by a mutual friend) with the Korean marinaded hangar steak the last time I had it, and it was a very good match.
PH
quote:Originally posted by Board-O:
I'm going to use a soy-based marinade, but it won't have any sweetening ingredients.
quote:Originally posted by Board-O:
I won't go too heavy on the soy. I'm thinking soy sauce, sesame oil, minced garlic, a little hot sauce, and some rosemary.
quote:Originally posted by Board-O:
Peanut oil is uesed, at least by me, in miniscule amount to help prevent sticking. I much prefer pan-searing to frying. I consider frying a major mistake for a steak.
quote:Originally posted by grunhauser:
Use good olive oil or butter,
Soy Vey is for the plain stuff...like chicken. (Sorry PHquote:Originally posted by PurpleHaze:
Hey Board-O,
Try a 2-3 hour marinade in some Soy Vey Very Very Teriyaki Marinade. Mamma mia!!!
Hangar is so tender, long marinading for tenderization purposes isn't really necessary and it's fibrous enough to suck up a flavoring marinade in just a couple hours.
I love this marinade. You can also try the Korean Marinade I posted last year. It's also KILLER with hangar steak!
PH
quote:Originally posted by Board-O:
Just for you, PH. Bella, I'm proud of you. A response on a post I started with no obscenities, genital references, or discussion of what your ex places where when he does whatever. Congratulations.![]()
quote:Board-O--Just for you, PH. Bella, I'm proud of you. A response on a post I started with no obscenities, genital references, or discussion of what your ex places where when he does whatever. Congratulations.![]()
Just one more sip.
quote:Originally posted by Iguana:
Just one more bombastic load of hooey.