Monday, June 11, 2012

Kicked-Up Hanger Steak


Last summer I started experimenting with hanger steak.  My sister shared with me that she liked it even better than flank steak that I often used for fajitas.  Hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 pounds. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

I often marinate it overnight or use a rub prior to grilling our new affordable, favorite steak.  It's so tender and delicious and I find myself serving it often.  It's best cooked to medium or medium rare to achieve the tenderness you want.  You'll love the crunchy crust this rub creates.


Grilled Southwestern Hanger Steak

First, preheat your grill to high heat. 

Mix up some Southwestern Rub
  • 2 Tablespoons chili powder
  • 2 Tablespoons packed brown sugar
  • 1 Tablespoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper 
Makes about 1/4 cup.


Press rub evenly over all sides of 1-1/2 pounds of hanger steak.  Just before placing meat on the grill, turn it to medium heat.  Sear your steak for 5 minutes on each side.  Now turn the heat setting to low and cook for another 5 to 10 minutes per side.


Whip up some fresh guacamole while your steak is cooking.


Let grilled steak rest for 10 minutes before slicing on the diagonal.


I served our steak along side grilled corn and fresh green salad.  It is also ideal served as a main dish salad.  Top a bed of greens with your favorite beans, pinto or black, sliced black olives, sliced peppers, and shredded cheese.       

To grill corn, husk, rinse and dry well.  Drizzle it with olive oil and throw it on the grill after searing your steak and turning the temp to low.  Turn it every 5 minutes.  Be sure to pass the butter...adding just a little.  It's just that easy and it is so good.


Garnish sliced steak with guacamole and serve with love.

Have a great week and happy grilling friends.

12 comments :

  1. I can never find hanger steak and I want to try it so bad. This rub sounds wonderful and I love the idea of topping with guacamole! Great recipe!

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  2. I haven't tried hanger steak but I do want to! I agree with Becki, it's hard to find. The marinade looks great:@)

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  3. The whole menu sounds great - but I'll have to talk with my butcher about what Hanger Steak might be called up here. I had the same issue with Brisket, but we figured it out!

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  4. How do you cook such delicious stuff and stay so lean?
    That looks so good! Perfect summer food.
    And how did I miss the muffins in the previous post????

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  5. This looks heavenly...Perfect summer food. Rubs are always great to use....different flavors.

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  6. Hi! A perfect summer BBQ meal!! Can't wait to try it. Hugs from Nebraska :)

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  7. Came here earlier but lost my connection. I think this looks delicious, and I have a really dumb question. Is it called hanger steak in the store, or do I look/ask for something else. I'm embarrassed to admit that I have never heard of it.

    I need a "Red Meat for Dummies" handbook.

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  8. I love hangar steak too! Since it's growing in popularity, the prices have been rising, unfortunately. Great preparation!

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  9. What a great summer food. I have never had it before. I love the fresh guac on the top. Why does the summer pass so quickly? There are too many great foods to try?

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  10. Hi sweet lady! Oh boy, this looks so so good! You always have the best recipes. I will be fixing this...loving summer and all the good food that goes with it. :D

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  11. Wow! All of that looks absolutely delicious! I'll have to try that! Thanks for visiting my blog and leaving a kind comment!

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Thanks so much for leaving a comment. I read each and every one and they make me sing! renée

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