Hanger steak with pickled radishes
My favorite meal of the week is our Sunday family dinner. It’s a day where we’re usually home and carry out that time-honored tradition of sitting down at the table together for an early supper, most of the time with close friends or family joining us, too. I love to make a one-pot meal or something that I can start early in the day and quickly finish-up before we sit down to eat. The beauty of this long day at home is there is time to braise, marinate, stew or simmer. I try to come-up with simple, nice meals (believe or not, I can get a little carried away in the kitchen) that lets the family be the focus, but still tastes great.
Hanger Steak
Adapted from Momofuku
Serves 4
This is a great recipe because you make the marinade in the morning and let the meat soak all day. Then at dinnertime, it’s a quick fire-up of the grill. Hanger steak is a cheap cut of meat that if cooked incorrectly can be tough and tasteless. This tasty marinade keeps the steak moist and brings out the flavor of the meat.
1 pound hanger steak cut into two pieces
For the marinade:
2 cups fresh squeezed orange juice
1/2 cup light soy sauce
1/2 yellow or red onion, sliced
6 garlic cloves, sliced
1 teaspoon sesame oil
1 tablespoon Sambal Oelek (ground fresh chili paste)
Mix the marinade in a large plastic bag, add steaks and squeeze the air out of the bag and seal. Place the bag in a pie plate as a precaution against any spills and refrigerate for 8-24 hours (the longer the better). Before cooking, discard marinade and set your grill to a medium-high temperature.
First, salt and papper both sides of the steaks and sear them on one side for about 2 minutes and then flip and continue to cook for another 2 minutes. Then flip them again and cook for about 2- 3 more minutes and then repeat on the other side. Total time on the grill for medium rare will be about 6-10 minutes.
Remove from grill to a cutting board and let it rest for 5-10 minutes. Slice thin and fan over some nice greens. Drizzle with great quality olive oil and a sprinkling of sea salt and fresh ground pepper. I also made a quick garnish of pickled radishes which was so tasty, but some fresh seasonal herbs would be great too.
Hmmmm. It looks great and also as our next weekend meal. But it is diffcult zu transpalte “hanger steak”. So I dont know, where to buy it and what is to say … ;0)>
You know: I´m german.
Mark, here’s what I’ve found: “The Complete Meat Cookbook” says “Hanger Steak is a 1-to-2 pound strip of 1.5-to-2 inch thick muscle attached to and supporting the diaphram. It hangs off the kidney, just below the tenderloin on the left side of the steer. There is only one Hanger Steak per animal.” Hangar Steak is also called Hanging Tender, Butcher’s Steak or Onglet. Hopefully this will help you in your search. Let me know how it turns out!