Hanger Steak
After a long and painful run (well I guess it wasn’t too terrible) this evening, I came back and roasted some potato strips, toasted up some garlic crostada with a leftover baguette, and pan seared and cooked a hanger steak which I had prepared overnight with some salt, pepper, chili powder and olive oil.Oh my god. I cooked the inside to about 120-130F and it was absolutely amazing. Perfectly medium rare after resting a bit (perhaps a bit on the rare side, oh well), I sliced it up and dribbled it with horseradish sauce I had prepared earlier.
The texture of the steak was really tender and quite flavorful, with a subtle hint of kidney(?). Certainly a much better texture than tenderloin and more flavor than most cuts of beef, even with very little seasoning.
Articles online warned of the meat being tough, but for 7.99/lb at whole foods, the quality of this hanger steak could not be beat. And it wasn’t tough at all. Then again, I’ve been on a roll with steaks, lately.