Our July 4th this year was officially July 5th. Since some of us had to work on Friday and the holiday landed on a Thursday we decided to push it a day — that, and the fact that all of us were actually born in other countries so we were just happy to get together, no matter what the day!
My family loves Hanger Steak. It’s one of the most delicious, tender and forgiving cuts of beef. Every once in a while I try different cuts, but inevitably, if I ask for requests, they most often ask for “hanger steak”.
The foundation of this marinade recipe comes from Cook’s Illustrated, May/June 2009. I’ve doctored it up to suit our tastes. No matter what changes I make, it’s always a winner …
BARBECUE HANGER STEAK
4 lbs Hanger Steak, center vein removed — I always prepare extra, it’s equally fabulous the next day … and the day after that …
1 cup reduced sodium Soy Sauce
1/2 cup Worchestershire Sauce
1/2 cup Vegetable Oil
1/4 cup Dark Brown Sugar
4 Scallions, sliced thin
6 large Garlic Cloves, minced — I like to grate the garlic using a fine microplane
Fresh Grated Ginger – about 1″ (optional)
Fresh Rosemary, chopped – around 1/4 cup — or any other fresh herb
2 tbsp Sriracha sauce
1 tbsp coarse ground Fresh Pepper
1 tsp Kosher Salt
Allow to marinate for 2 hours.
Meanwhile, heat the barbecue to high.
Oil the grill well just before placing the meat on the fire.
Remove the meat from the marinade and place on the hot grill.
Remove the meat from the barbecue and allow to rest at least 10 minutes. (This allows the juices to redistribute before cutting. Otherwise, as soon as you cut the meat all the juices, which are near the surface, will run out and you’ll end up with a dry piece of meat — yuck!)
ADDENDUM – I recently (last night), made this recipe. I started marinating the beef at home and then transported it to be cooked in my daughter and son-in-law’s kitchen. No barbecue. No problem! Use a grill pan over high heat. Be sure to wipe the excess marinade off the beef before placing in the hot pan to get grill marks. Since the pan doesn’t get as hot as a barbecue, you’ll have to leave the hanger steak in the pan slightly longer. After cooking, rest the meat and boil the marinade, as instructed.