[personal profile] rootofnewt
Today's experiment: hanging tender, aka hangar steak.

So, I marinated it for an hour or so in a bread dipper I don't care for (olive oil, balsamic, herbs) + extra balsamic. Then I rubbed in black pepper and crushed fennel seed. Fried it in my cast iron griddle pan for 4-5 min/side in hot oil + butter.

Eating it topped with the leftover cognac mustard sauce from yesterday.

Mmmm, I like this.

Boy says I'm nuts for really preferring cheap cuts of meat over super pricey steak cuts. This is GOOD, though. Tender, flavorful, yum. For some reason, we do cheap cuts really well. I think this may be my second favorite steak cut now. My favorite remains the flatiron steak, broiled and eaten with butter and worcestershire.

Date: 2007-02-13 11:09 pm (UTC)
From: [identity profile] lightning-rose.livejournal.com

You're turning into quite the carnivore. :)

Date: 2007-02-13 11:10 pm (UTC)
From: [identity profile] krasota.livejournal.com
For now. I'm craving it. It still grosses me out.

Date: 2007-02-13 11:15 pm (UTC)
From: [identity profile] hnybny.livejournal.com
Cheaper cuts = less fat and that's always good.

Date: 2007-02-13 11:25 pm (UTC)
From: [identity profile] krasota.livejournal.com
These two cuts that I like have more fat than the new york strip and filet mignon I've seen. Fat = flavor.

Date: 2007-02-13 11:32 pm (UTC)
From: [identity profile] hnybny.livejournal.com
So you're talking more midrange cuts.

Date: 2007-02-13 11:35 pm (UTC)
From: [identity profile] krasota.livejournal.com
I'm talking about cheap for Whole Foods, not cheap for Food Lion. ;)

I can't buy meat at a conventional supermarket, so I have absolutely no clue what else there is.

At WF, flat iron is cheaper than chuck steak.

Date: 2007-02-13 11:59 pm (UTC)
From: [identity profile] hnybny.livejournal.com
Ahh, that makes more sense.

Date: 2007-02-14 12:25 am (UTC)
From: [identity profile] michellew.livejournal.com
We've been eating those same cuts too lately, though, and enjoying them quite a bit lately. I love ribeyes, frankly, but they're terribly expensive and with a little time a flank steak or hangar is very tasty.

Date: 2007-02-14 02:47 pm (UTC)
From: [identity profile] geeki.livejournal.com
I like flatiron steaks! The thing is tho with flatirons they are supposed to be over cooked (well well well done) because a lot of the inner grissle only melts over sustained high temp's.

Other than that we're rib eye's. I'm ok with filet too....

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