A great way to cook one of the best inexpensive steaks.
'hanger steak' on Serious Eats
Hanger is like that indie band that hasn't quite hit top-40 mainstream status yet, but is big enough that everybody and their mother's heard about it. Most have even given it a try. It has the full, beefy flavor and richness of more expensive cuts of meat like ribeye or strip, without the hefty price tag.
These are the butcher's cuts. These are the cuts that chefs love to use because not only are they inexpensive, but they've got character. Here is a brief overview of my five favorite inexpensive steaks: the hanger, the tri-tip, the short-rib, the skirt, and the flap meat.
This Hanger Steak Salad from Zakary Pelaccio's Eat with Your Hands isn't much of a salad at all. It's really slices of beefy hanger steak dressed roaring hot with a Southeast Asian dressing and a handful of basil and cilantro. But there's no need to argue semantics when a steak or salad or whatever you want to call it is this good. The real story here is steak plus fish sauce and chiles equals awesome.
[Photograph: Robin Bellinger] I have written here before about how great it is to broil a yummy cheap steak, and late summer is the best time of year to do it--with so many wonderful vegetables around, the sides make themselves....
Google "steak and eggs" and it's kind of amazing what doesn't pop up. I was expecting hundreds of crazy renditions of this gluttonous breakfast classic. But most of them were shockingly traditional, if also kind of boring. But perhaps when you combine steak and eggs you don't really need anything else. The egg yolk is already a perfect sauce, and a well seasoned steak is a thing of utter beauty.
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.