Hanger Steak with Worcestershire Marinade
Hanger steak is a favorite of butchers. Traditionally, it’s the cut they got to take home because it was considered too ordinary for customers. It's really tender and delicious if cooked rare and thinly sliced, and it is becoming very popular.
Ingredients
1 tbsp (15 mL) paprika
1 tsp (5 mL) kosher salt
1 tsp (5 mL) pepper
3 cloves garlic, minced
1⁄4 cup (50 mL) Worcestershire sauce
1⁄4 cup (50 mL) extra-virgin olive oil
2 lb (500g) hanger steak
1 tsp (5 mL) kosher salt
1 tsp (5 mL) pepper
3 cloves garlic, minced
1⁄4 cup (50 mL) Worcestershire sauce
1⁄4 cup (50 mL) extra-virgin olive oil
2 lb (500g) hanger steak
Materials
This marinade is my version of one from Cumbrae Butchers in Toronto. Be
sure to ask your butcher to split the steak and remove the “seam.” (You
will have two pieces from hanger steak—one larger and one smaller.) If you can’t find hanger steak, use flank steak, or even a sirloin will work brilliantly.
Directions
1. In a small bowl, combine paprika, salt, pepper, garlic,
Worcestershire and oil. Rub into hanger steak. Marinate in refrigerator until
ready to cook.
2. Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125° to 130°F (52° to 54°C) for medium-rare. You can also sear the steak in a lightly oiled, hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.
3. Let steak rest for a few minutes before carving thinly on the diagonal.
Makes 6 servings
2. Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125° to 130°F (52° to 54°C) for medium-rare. You can also sear the steak in a lightly oiled, hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.
3. Let steak rest for a few minutes before carving thinly on the diagonal.
Makes 6 servings
