Hanger Steak

12 years ago

Not at all unfamiliar to me, just not what i usually seek out. Flank is what i usually use for a
Vietnamese dish...thin slices in a nice buttery boston lettuce leaf with herbs and ginger sesame sauce.
My local market, Fairway, has hanger steak this week. Thought i would give it a go and started searching. My go-to for meat is 'serious eats'.

(oh no, do i blame dcarch for tempting me with sous vide, lol. The cooler method?)

Dare I ?

I have a back-up plan...but oh so cold this week, too cold for the grill. Anyone use hanger and have a good method?

Here is a link that might be useful: hanger steak 101

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Comments (9)

Bumblebeez SC Zone 7
12 years ago
I make skirt steak all the time, which is similar and connected to the hanger steak and use Alton B's marinade recipe which is very good.
As I am the only one here who likes the chewiness, I grill it black and blue and over the next few days cut off thick slices and quickly heat in a frying pan on the stove. Each slice turns out deeply browned and medium rare inside. One of my favorites!
John Liu
12 years ago
I love hanger steak, skirt, flank - all the flavorful chewy cuts.

Usually I salt the steak, chill it in refrigerator, heat a cast iron pan until the oil is smoking, brown the steak on both sides. Then, like bumblebeez, I cut slices and cook them to taste,

These steaks used to be inexpensive, but flank at least has become quite costly. Skirt and hanger aren't as common in the stores I go to.
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Funny you should mention braciole Ann I had this recipe drop into my inbox Braised Beef Braciola Stuffed with Basil and Mozzarella by Tony Rosenfeld from Big Buy Cooking This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale. more about: flank steak kosher salt black peppercorns mozzarella Parmigiano Reggiano breadcrumbs basil olive oil onions tomatoes crushed red pepper flakes white button mushrooms One 2 lb. flank steak Kosher salt and freshly ground black pepper 1 cup grated mozzarella 3/4 cup freshly grated Parmigiano-Reggiano 1/3 cup fine, dry breadcrumbs 12 large basil leaves, torn into pieces 1/4 cup olive oil 1 large yellow onion, cut into thin strips (about 1-1/2 cups) 1/2 cup red wine One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano) 1/4 tsp. crushed red pepper flakes 8 oz. white mushrooms, quartered Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll�"style with the stuffing inside. Secure with kitchen twine in five or six places. Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables. Serve with Sautéed Broccoli Raab or Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate). I also have a great recipe for a beef and broccoli Chinese dish that it may work for...marinated in soy sauce. Off to buy New York Strips.....
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FOAS,I have pretty much stayed out of the sous vide discussions but I'll jump in this time. I tried half a dozen or so stove top sous vide experiments last winter and this spring with success in all but one attempt (although bemoaning having to listen for the alert beep of the probe thermometer when the temperature fluctuated). The one failure was with lamb shanks which came out tasting so gamey that they became dogfood. They were large shanks and maybe from an older animal. They were seasoned with a little salt, pepper, garlic and bits of preserved lemon and should have been great. I think the fault was with the meat and not the method. This spring Max got me a Sous Vide Magic temp. controller and a Fresh Meals Magic bubbler/heater that came with an 18 liter Cambro type vertical container and lid. I would say that on average I use the entire setup about once every ten days. I like that you can cook more than one kind of meat at time, as long as they cook at the same temperature and as long as you write down and set timers for the amount of time each meat requires. I use the heater with my ten cup (probably six quart water capacity) rice cooker for cooking smaller amounts of meat and bringing previously sous vide cooked and frozen meats up to a serving temp. I would say I use the rice cooker setup at least 5 times a month. I have a two and a half pound chuck roast reheating now, and what I have learned about chuck roast is that I should cut and seal it in smaller amounts, more like a pound, because while it reheats and sears beautifully ONCE, it is not so great if you have leftovers at that point. Although Oliver, the 76 pound poodle in the house, thinks they are wonderful so nothing is wasted. As with anything there is a learning curve and I have kept notes on what I've cooked, the time and temperature, and whether any adjustments needed to be made in the future. I'm not sure how or if altitude affects the whole process. I have Doug Baldwins book and since he is at the University of Colorado here in Boulder I can only assume that since his book does not address altitude there are no modifications needed. My questions, earlier this year, about seasoning cast iron pans were in order to have more successful post sous vide searing and I do now have a number of well seasoned pans that I'm happy with and use them and my cast iron grill pan to do most of the finishing. We are only a two person household and don't eat dinner at the same time every day (basically we eat late, and later) so it is a great convenience to just be able pull something out of the freezer and thaw and heat in 45 to 60 minutes. Of course there are many other ways of achieving a good and quick dinner and I use them too. The meats that I have cooked repeatedly and like are: eye of round, cooked to just below med rare with one dinner using the hot roast and the rest chilled, sliced thinly, frozen and used for sandwich meat (beefy red-pink all the way through and tender); pork loin done the same way as a roast and sandwich meat and also with one inch thick boneless slices to finish as pork chops (pork cooked to 138�), boneless, skinless chicken breasts to use in many ways, chicken hindquarters bone in skin on cooked in a confit style; short ribs; chuck roast, lamb shoulder chops (very successful unlike my one attempt with shanks), ribeye steaks and prime grade sirloin steak. Only once did I cook pork too long and noticed that it was harder to slice neatly and had a slightly softer texture than I would have liked. So I'm glad I have it, I wouldn't want it to be only cooking method for these meats but we have been pleased with the results. I haven't tried fish in it because fish is so quick to cook in other ways but I'm sure I'll get around to trying salmon since one of our favorite ways with that is low/slow roasted at 225�. I haven't tried eggs, or vegetables, but I am intrigued with using it for yogurt and dulce de leche. Lee P.S. You are probably right about the sub $100. version, but wait we'll send you two, on a late nite infomercial - someone is already marketing a modified deepfryer/sous vide unit.
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Ann - I haven't experimented a ton, honestly, but what I have found is we're happier with a steak that has been cooked for an hour versus one that's sat for a couple hours or more. The notion of "can't overcook" holds true for temperature only, not texture, hence my sticking to minimal cooking times now. IMO and IME of course. From the results in my own kitchen, we'd prefer say a thick strip steak perfectly cooked with conventional methods than sous vide, but for us "perfectly cooked" means primarily medium rare throughout, and that can be slightly tricky to perfect. If we preferred a rare center like you do, I wouldn't bother with SV. My favorite application is probably thick cut pork chops. With pork I'm not interested in a temperature gradient, I want the center cooked and the outer sections not dried out. Pretty foolproof with SV, and I've not experienced the textural issues I have with beef. Another success has been lobster. While I find the low temps often recommended off-putting, using the high end I can thoroughly cook the meat without risking the outer parts getting overcooked. Of course these are obstacles that a decent cook can overcome, SV just makes it brainless once you nail down your preferred time and temp. As of yet I've not found anything that I prefer specifically because it was cooked sous vide, just things that are easier not to mess up using it.
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sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
I'm pretty confident, but we were thrown a wrench a couple months ago. In a good way.
Our new 'corner' store, just two months now, is a Fairway, a NYC institution, though may be getting a bit big for their britches...?...i do like their quality.
Appreciate the help. Next week is tenderloin and whole Greek branzino.
We are not big meat eaters. Love a shell steak that we buy 2inces thick and split. A delightful fat cube seared all sides. A burger ground ourselves maybe every other month. Meat standards but most often have fish.
I think the last time i had tenderloin was early 20's dinner dates, lol. I'm liking the challenge at 4.79lb.
DH wants shrimp and expensive but USA and wild caught. So that will be a scampi and next day, maybe sunday, a 'squishy'...similar to a lobster roll.

New meat cuts are mysterious and can be fun me thinks. I'll check Alton B. Thanks!

I've not been in a grocery since the tues before turkey day, but DH likes this market and will swing by on his way home...easy stop and fast check-out. Win-win.
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
...and Lydia will be there next week. Must be a new cookbook signing.
annie1992
12 years ago
John, I'm glad that I'm not the only one who isn't afraid to chew.

Actually, sirloin is one of my favorites and tenderloin is probably my least favorite. Tenderloin is tender and buttery, but not particularly flavorful, one of the few cuts of beef that actually appreciates the help of a sauce.

Beef is getting more expensive and now the less tender cuts are getting more popular, I think. I remember the first time I looked at a package of oxtail in the grocery and it was over $4 a pound. "Soup bones" were right next to that, and there was little meat, it was mostly clean bones. $3 a pound for those too. I was appalled, that's what we used to eat because we couldn't sell them, now they're gourmet cuts!

At any rate, I also like hanger steak marinated, cooked very rare and sliced thinly. Any leftovers make a good sandwich with some horseradish mayo or grainy mustard, or as part of a warm potato salad.

Flank steak? Beats me, Ashley immediately appropriates every package available when we have beef processed, she uses it for fajitas. That's all, just fajitas. What, there's any other use? (grin)

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
With sous vide cooking, I can even enjoy London Broil, or any tough cut of beef. London Broil sometimes is on sale at $2.99 a lb.

I like hanger steak. It can get more tender then tenderloin after sous vide cooked. $5.99 a lb ids not cheap, but very cheap by Fairway standards.

I have a $100 Fairway gift card which I won in a cooking contest, which I have not used for a while. I seldom shop at Fairway because I don't see why I should spend 50% more money for the same food. Well, I guess I should not hold on to it forever. So I went and got about $50.00 worth of hanger steaks.

dcarch
John Liu
12 years ago
Saw a package of skirt steak at the local big grocery store tonight. $7/lb. I think the word has gotten out. Darn.
goldgirl
12 years ago
Bumble - I love the flavor and chewiness of hanger and flank steaks. I'll take them any day to filet mignon, which I find bland, and even prefer them to a NY Strip, which was always my favorite cut of beef. There's something about a perfectly marinated and grilled hanger steak. I buy the double packages of flank at Costco, and hanger steak whenever I find it.
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
It was just wonderful. So tender and juicy. Managed a nice quick sear in a cast iron wok.
I did lightly salt and dry them in the fridge on a grid rack but just for the 6 hours i had. Then into a 220 oven for 1hour 15min. I did all three. One for the meal that night i left open, the other two i folded like a book and tied. The surface was nice and dry and did not steam at all when it hit the hot pan. The other two i seared later, rare. One for sandwiches and one for the next night fajitas. (the open one not booked was about 45 min in the oven)

Impressive cut. More flavor than our usual flank. But flank i often wet marinade. This i wanted to dry a bit without even a dry rub. Did not need it.
Not a cooking method usually recommended for hangar steak, but i felt it worked well by paying close attention.
dcarch-we have similar shopping options and i also prefer to shop conveniently. I can't even look at my local stop-n-shop meat/seafood area. All store are very different. Possibly management etc. The fairway is brand new. I pass the Harlem store a few hundred times a year via the WestSideHway but rarely have stopped. 3-4 times a year but now have one as my local, daily if needed.
I'm not that interested in the tenderloin. Gearing up for a big grind tomorrow and merguez sausage making. So i need to pick up a leg of lamb and such.
We'll see tomorrow. Maybe i'll take the tenderloin challenge....

Had i know i would have suggest you pick up a cod fillet. They look really good right now...
I do believe Fairway has better quality and when they have a special it is not the big red grocery sticker saying 'reduced for clearance'.

Hanger Steak

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Bumblebeez SC Zone 7

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Hanger Steak

Comments (9)

Bumblebeez SC Zone 7

John Liu

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sleevendog (5a NY 6aNYC NL CA)
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