Garlic-Pepper Marinated Hanger Steak

Serves 6 to 8

Hanger Steak One of the most delicious, inexpensive, and underrated cuts of beef is the humble hanger steak. Now gaining popularity in the United States, it has just the right lean-to-fat ratio, about 70 percent to 30 percent. (The hanger cut has long been a staple in French cooking, where it is considered to be among the most flavorful cuts of beef.) When you combine hanger steak with garlic and pepper, you have a grill dish made in heaven. The secret here is the marinade, which uses mushroom soy sauce. This Asian staple contains molasses and has a smoky character well suited for beef and strong-flavored specialty meats such as ostrich and buffalo. The net result is an extraordinarily tender and deeply flavored steak redolent with sweet, rich, smoky notes; when cooked medium-rare, the steak just about melts in your mouth. Serve thinly sliced and wrapped in Scallion Flat Breads (page 59 of the book) with Pineapple and Onion Chutney (page 46), or make beef rolls for an appetizer.

1/3 cup mushroom soy sauce
1/3 cup sugar
10 large garlic cloves, finely grated
2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
2-1/2 pounds hanger steak, cut into 8 equal pieces,
         each weighing about 5 ounces

1. In a large bowl, whisk together the soy sauce and sugar until the sugar is completely dissolved. Stir in the garlic, pepper, and oil until well combined.

2. Place the hanger steaks and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 4 hours, turning the bag over every 30 minutes or so to redistribute the marinade.

3. Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500 degrees F. (high). Grill the hanger steaks, turning them frequently to prevent burning, until crisp and medium-rare, 6 to 8 minutes. Transfer steak to a serving dish.

 

Buy the Book!

 

from:
The Asian Grill
Corinne Trang
Chronicle Books
Paperback; $22.95
168 pages with full-color illustrations throughout
ISBN: 0-8118-4631-8
Recipe reprinted by permission.

 

The Asian Grill

 

 
 

This page created June 2006


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions & Charts
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Anolon Set
Kitchenware
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines