Serious Eats: Recipes
Dinner Tonight: Six-Spice Hanger Steak
I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad.
The hardest part of the recipe is evenly cooking the steak under the broiler. I had a little issue with the steak—it started to burn on top, while the inside measured a cool 115°F. What I did was just move the pan further away from the flame, then cooked it for a few minutes just to get the internal temperature up. That worked. Honestly, the outdoor grill may be a better place to try this out.
Even with all the little inconveniences, I devoured this dish. Thanks must go to the sauce, too, which boosts the meatiness, and isn't too sweet.