Facts about Hangers:
- It is also called, "The Butcher's Cut" because traditionally, butchers would keep this tender and flavorful prize for themselves, rather than offer it for sale.
- There is only one "V-Shaped" twin-muscled Hanger Steak per cow.
- It is a twin set of muscles, connected in the middle by a thick and inedible membrane.
- Each half of a good Hanger weighs between 1.0 and 1.5lbs.
- Hanger steaks are "fragile" and must be cooked very quickly over high heat to an internal temperature of 125 degrees (Medium Rare). If you cook them any longer, they'll become extremely tough.
- Hanger steaks lend themselves very well to a good marinade.
- Anatomically, this muscle "hangs" from the diaphragm of the cow, and helps with expansion/contraction as the animal breathes.
- Other names for Hanger Steaks include: Bistro Steak, Arrachera, Fajitas Arracheras, French Skirt, Onglet, Lombatello, and Solomillo de Pulmon!
You Will Need:
- Two full Hanger Steaks (5-7lbs total weight)
- Kosher Salt
For the Marinade:
- 2 Tbsp Yellow Mustard
- 2 Tbsp Dijon Mustard
- 3 Tbsp Fresh Garlic (peeled, smashed, and minced)
- Juice of 1 Lemon
- Juice of 1 Lime
- 1 Tsp of Chili Powder
- 1 Tbsp Olive Oil
Let's talk about the marinade for a second. Your brain might be thinking, "Ken is crazy, there is no way that mustard and red meat will go well together!" Trust me. Remember the Rib Recipe? Remember how the heat from the grill transformed the mustard into an amazing crusty and sweet "bark" on the outside of the ribs? The same thing will happen here, you will not taste any mustardy flavors... only a garlic citrus flavor with a sweet finish. It's amazing! Smear all sides of each Hanger loin with the marinade and park them, uncovered, in the refrigerator for a minimum of 4 hours. Overnight is better. Take them out and let them come up to room temperature while you get your grill ready.
Light up your charcoal (or pre-heat your propane... Honestly, have you not at least purchased a small, cheap, charcoal kettle grill yet?) and get the grill HOT HOT HOT! Burn off any gunk from your last foray onto the grill and while it's hot, scrape it well and then brush it with canola oil. Lay your Hangers across the hot part of the grill and watch for flare ups. If a flame up occurs, roll the meat out of the way or immediately close the lid to snuff out the flame. Continue to roll and cook these marvels until your reliable "Instant Read" thermometer says, "125 degrees F."
I promise you, once you've had a good Hanger Steak, you'll keep looking for them and you'll want to keep them all for yourself!