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Sunday Supper & More

Hanger steak with garlic-herb sauce

(Styling/Lisa Falso; Erik Jacobs for The Boston Globe)
March 3, 2010

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Serves 4 with leftovers You need to butterfly the hanger steak. Hold a long, sharp knife with the blade parallel to the cutting board. Cut the steak in half to within 1 inch of the edge. Open the steak. Remove the center gristle and any fat and sinew. Flatten the steak with the side of the knife. If you use ... (Full article: 310 words)

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