Aussie Ora Posted December 14, 2016 Report Share Posted December 14, 2016 Got a couple of hanger steaksand gave them some pecanon they go for a reverse sear ready for a restlook how clean Ora isdee made up a salad as usual lolon for the searrested an carved and plated Sent from my SM-P600 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 14, 2016 Report Share Posted December 14, 2016 Just look at that moisture, what goodness. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 14, 2016 Author Report Share Posted December 14, 2016 Cheers Mac it's a nice cut if you treat it right Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted December 14, 2016 Report Share Posted December 14, 2016 what is a hanger steak? looks great 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 14, 2016 Report Share Posted December 14, 2016 Very tasty. Ora cleaned up nicely. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 14, 2016 Report Share Posted December 14, 2016 Hanger steak From Wikipedia, the free encyclopedia Hanger steak Beef Cuts Type Plate cut of beef A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.[1] Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness. Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 15, 2016 Report Share Posted December 15, 2016 Nice meal Aussie. Did you test your Thermapen? 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 15, 2016 Author Report Share Posted December 15, 2016 Not yet will do tonight got some more thick t bonesSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 15, 2016 Author Report Share Posted December 15, 2016 The hanger has a great beefy flavourSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Shuley Posted December 16, 2016 Report Share Posted December 16, 2016 Looks mighty tastySent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 16, 2016 Report Share Posted December 16, 2016 It would have been MUCh easier to chew if you had sliced it across the grain. Just like the Tri-Tip these have grain and you need to study the piece before you cook it to slice it effectively. The blue is the grain, the green of course cuts. This will reduce the length of the fibers and make it easy to chew. If cut the other way you are putting long fibers into your mouth and cutting them with your teeth.. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 16, 2016 Author Report Share Posted December 16, 2016 Thanks for the tip Dennis must remember this in saying that it was not chewy at allSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 17, 2016 Report Share Posted December 17, 2016 23 hours ago, Aussie Ora said: Thanks for the tip Dennis must remember this in saying that it was not chewy at all Sent from my SM-P600 using Tapatalk My bad choice of words, I should have said it would have been more tender if sliced across the grain. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 17, 2016 Author Report Share Posted December 17, 2016 My bad choice of words, I should have said it would have been more tender if sliced across the grain. No worries and I appreciate the advice. Learning everyday. looking at that pic I think I might need a light Saber lol Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
