The Hanger Steak is a thick strip of meat from the underside of the beef-cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak and is full of flavor. The hanger steak has a grainy texture which is great for many dishes like fajitas or bulgogi.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: Serves 4
Ingredients:
- 4 6 to 8 ounce hanger steaks
- 2 1/2 cups balsamic vinegar
- 1/2 cup Worcestershire sauce
- 1 1/3 cups brown sugar
- 1 tablespoon salt
- salt and pepper to taste
Preparation:
Combine 2 cups of balsamic vinegar with Worcestershire sauce, brown sugar and 1 tablespoon salt. Mix until the sugar is dissolved. Place hanger steaks in a resealable. Pour marinade over steaks, seal bag and turn to coat. Marinade hanger steaks for 3 to 4 hours. Meanwhile place 1/2 cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce by half. Set side and allow to cool. Vinegar will continue to thicken as it cools.
Preheat grill. Remove steaks from marinade and season with salt and pepper. Place on hot grill over a high heat. Grill for about 3 minutes per side brushing with thickened balsamic vinegar. Grill until done, remove from grill and serve. Hanger steaks are best if they are on the rare side. Don't over cook.
