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Supper time!
Feb. 13th, 2007 05:43 pmToday'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.
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.
