Feeds:
Posts
Comments

Posts Tagged ‘hanging tenderloin’

The hanger steak, also known as the hanging tenderloin, is an underutilized cut. It is prized among butchers and is usually the cut they save for themselves. Although it takes quite a bit of butchery work, the steaks are almost as tender as filet mignon, but with much more flavor. Mine is marinated for hours in herbs, garlic, dijon, and citrus and soaks in the flavor to its pink, succulent core. A squeeze of lime—grilled to bring out the sweetness—is the perfect finishing touch.

Ingredients:

  • rosemary
  • thyme
  • garlic
  • cilantro
  • parsley
  • olive oil
  • salt and pepper
  • dijon mustard (2-3 tbsp)
  • 1/2 lemon
  • 1/2 lime (plus some for grilling)
1. Trim the hanger steak, separating both strips from the tough tendon in between. Clean thoroughly by removing fat, tendons, and silver skin.
2. De-stem a few sprigs of rosemary and roughly chop. Grind a few cloves of garlic in a food processor with the rosemary and some thyme leaves. Grind with olive oil and plenty of salt. Add cilantro leaves—some stem is okay—and parsley and continue to grind with fresh pepper, dijon mustard, and a squeeze of lemon and lime juice. Add olive oil if necessary to create a smooth and pasty marinade.
3. Allow to marinate in the refrigerator for at least 5 hours and then bring them up to room temperature. Heat the grill to medium and oil it. Grill for 2.5 minutes (lid closed) and rotate 45° for another 2.5 to make cross-hatches. Repeat on the other side.

4. Allow the meat to rest for 5 minutes and cut into medallions against the grain. The meat is tender enough for thick pieces. This recipe will make a medium-rare steak, although it will vary in different sections of the organically shaped meat. For medium, try 6 minutes on each side. For well-done, try a microwave. Serve with grilled limes.

Read Full Post »