posted at 6/2/2008 8:47 AM EDTDe-Mystifies the Hanger Steak
What is it??
Where does it come from?
How to prepare and substitutions if you can't find it
Hanger Steak 411
posted at 6/3/2008 7:59 PM EDTSounds pretty good. I am of two minds on the Dijon. On the one hand I like the taste, on the other hand I don't like to cover the taste of the meat. Certainly garlic, salt, and pepper enhance the taste without covering it up.
I did a similar thing last weekend with a lower cost cut. I think it was a London Broil Underblade chop. I used olive oik, garlc, pepper, paprika, salt and dry oregano. I cooked it fast over an open fire. It came out tender as butter.