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)
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.