Your favorite method of preparation for hanger steaks

when cooking at home we usually only pan fry, breaded with Panko (Japanese bread crumbs) with seasonsing salts & pepper until golden brown... my Dad likes to make a Plantain crust & then pan fry as well

Thanks for the reply. I don't want to bread it. I'd like to grill it, so I unless I hear otherwise, I'll probably marinate it overnight and grill it tomorrow.

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

Thanks, PH. I know the cut well from the restaurant dining side, so I know it's tender. The marinade is just for flavor. I'm going to try a soy-based marinade thanks to you.

My grill is calling me! I may have to swing by the butcher's on the way home. Let us know how it works out....

PH

Fry meat in butter, whole, add shallots, then wine, veal stock; finish with chopped parsley. Serve with potatoes and your choice of premium wine.

Last time I pan-seared it in a tiny bit of peanut oil, but your suggestion sounds good except for the premium wine part. That means I can't have my usual wine in a box.

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 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 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.

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 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

I'm going to use a soy-based marinade, but it won't have any sweetening ingredients.

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

I was thinking a fine beer.

Your thinking is good. Actually, a Singha or Kirin Ichiban would get the job done.

PH

quote:

Originally posted by Board-O:
I'm going to use a soy-based marinade, but it won't have any sweetening ingredients.

The only problem I've ever had with soy based marinades, especially if used for more than a few hours is the excess saltiness that soy imparts. It's one of the reasons some sweetness in the marinade is helpful. It does make the wine matching process a little more challenging. That's where Zins can be helpful.

PH

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:
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.

That sounds like Korean BBQ which is my speciality. If you want to weaken the soy sauce a bit, try to mix soy sauce and leftover red wine. I use soy sauce,little bit red wine,seasame oil,minced garlic, crushed black peper, green scallion,and ground onion. Try it...Simple but delicious!!!!

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.

1.If the pan is hot enough, meat won't stick, regardless of type of oil. Use good olive oil or butter, and your meat won't smell like a bag of sweaty peanuts.

2. Different cuts, different techniques. Hanger steak needs to be fried, not seared. Fry, turning often, until it reaches desired doneness. Classic, and basic, stuff really; it's in every serious book.

quote:

Originally posted by grunhauser:
Use good olive oil or butter,

I add butter to olive oil for best results.

It's olive oil to butter, not butter to olive oil.

you right.

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

Soy Vey is for the plain stuff...like chicken. (Sorry PH )

But that Korean (Dok Suni) marinaded he posted...that stuff is so darn good. The aroma of sesame oil when the meat is on the grill is to die for.

Bella posting a polite response on a Bored-0 thread. Am I the only one getting a warm fuzzy feeling inside?

Don't do it, Board-O. Just don't do it....

This is the place where you show you are a good fellow, and post something conciliatory. Please.....

PH

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.

Yeah, I feel cheated. I was so looking forward to So Very Very Teriyaki Tube Steak marinade.

Just when you think you're out, they pull you back in.

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.

Thanks for at least trying!

PH

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.

Just one more bombastic load of hooey.

quote:

Originally posted by Iguana:

Just one more bombastic load of hooey.

but no drawn blood or barnyard tastes...

do you have TN on a hooey?

Bought one yesterday, in light of this discussion. Did exactly like above and result was fantastic. (sorry, for beating my own drum). It's been 2-3 years since I cooked one of these, and I forgotten how unbelievably tasty this cut of meat is.

One of the reason I love these types of cuts (hanger, skirt, etc.) is the meat does not have the fleshy, raw animal quality to it when cooked medium rare. The texture is superb, firm, yet yielding to choppers without too much effort and flavor is way better than that of fancier cuts.

Herb salad with mustard dressing, few new potatoes and '00 Larose-Trintaudon, followed by St Simeon brie.

I've never bought hanger steak, though I'm sure I've had it in restaurants, usually as fajitas.

From what I've read previously, it's a cut that requires marinating to make it tender. However, that doesn't seem to be what many of you do here. If it's not marinated, how does it compare in tenderness to, say, top sirloin? I'm thinking of maybe buying and trying some this week (weather forecast is for sun and warmth after today-- grilling climate ).

You'll like it. The flavor is simillar of skirt steak. Don't bother with marinades, but make sure to use plenty of butter for frying. I found new one recently - Mom's Choice from Oregon - and it's very delicious.
Here's the procedure in details:
season the steak with salt and pepper, fry in butter and olive oil, turn frequently to brown evenly. Remove and keep warm. Add shallots, cook 2-3 minutes; add wine, reduce; add veal stock, reduce some more; check seasoning, take of the heat, and add a knob of butter, combine. Pour over meat and enjoy.

Hanger steak I've had in restaurants is always very tender. I have some marinating in minced garlic and onion, toasted sesame oil, soy sauce, rosemary, apepper, and a bit of cayenne. Guests will arrive soon, the 2003 Vall Lach Embruix has been decanted, and the grill is anxious.

Would you post tasting note for "2003 Vall Lach Embruix"? Recently, I'm really into Spanish wine..Thanks.

andy, will be back later. Dessert time now. We all came up here for a few laughs. The '03 Embruix is surprisingly fine. More to follow.

riiight

This cut is delicous grilled with olive oil, salt, pepper and as much minced garlic as you can stand. I like to leave it to the garlic for at least three hours. This solves problems with soy sauce and other marinades clashing with wines.

Also try Flat Iron steaks the same way. They're often a little thicker so if you like meat cooked rare they work well.

Have fun.

The marinade worked well. If I do it again, I'll probably increase the garlic and the toasted sesame oil. Went well with the Embruix.