HANGER STEAK IS MY FAVORITE CUT OF BEEF, THE PERFECT MARRIAGE OF MEAT AND FAT-- THE FORMER GIVING IT A SLIGHTLY CHEWY TEXTURE; THE LATTER, TENDERNESS AND FLAVOR. AND COMPARED WITH SIRLOIN OR FILLET MIGNON, IT'S A BARGAIN. MOST HANGER STEAKS ARE SHAPED LIKE A PORK TENDERLOIN AND WEIGH ABOUT A POUND. TWO WILL EASILY FEED FOUR TO SIX PEOPLE. I COOK THEM IN A CAST IRON PAN OVER HIGH HEAT, SEASONING THEM WITH NOTHING MORE THAN SALT AND PEPPER. BUT IF YOU'RE A LITTLE MORE AMBITIOUS, TAKE A CRACK AT IGNACIO (ESTELA) MATTOS' VERSION, PAN-COOKED BUT EMBELLISHED WITH TWO SAUCES -- A SPICY SALSA VERDE AND A DECADENT CONCOCTION OF TALLEGIO AND CREAM. MATTOS INCLUDES BRUSSELS SPROUTS IN HIS PUBLISHED RECIPE, BUT YOU'VE GOT PLENTY OF OPTIONS, SINCE PRACTICALLY ANY VEGETABLE TASTES GREAT WITH HANGER STEAK.
ABOUT AN HOUR BEFORE COOKING TAKE THE HANGER STEAKS OUT OF THE FRIDGE. SEASON STEAKS WITH A GENEROUS COATING OF SEA SALT AND LET THEM SIT FOR 30 MINUTES.
ROUGHLY CHOP ROSEMARY, 2 CLOVES OF GARLIC AND MIX WITH FISH SAUCE IN A SMALL BOWL.
ROUGHLY CHOP MARJORAM AND 2 CLOVES OF GARLIC. GRIND IN A MORTAR AND PESTLE, ADDING ABOUT 1/2 CUP OF OLIVE OIL ONCE THE MIXTURE STARTS TO SOFTEN.
CUT THE TALLEGIO INTO SMALL PIECES AND MELT WITH THE HEAVY CREAM IN A SMALL SAUCEPAN OVER VERY LOW HEAT. SET ASIDE.
HEAT A CAST IRON PAN FOR FIVE MINUTES OVER A HIGH FLAME.
PAT THE STEAKS DRY, ADD A SPLASH OF OLIVE OIL TO THE PAN AND LAY IN THE STEAKS. COOK FOR 2 MINUTES. TURN AND PAINT THE SEARED SIDES WITH FISH SAUCE MIXTURE. COOK ANOTHER 2 MINUTES, FLIP THE STEAKS, PAINT WITH FISH SAUCE.
REPEAT THIS PROCESS, TURNING EVERY COUPLE OF MINUTES UNTIL THE FIRST FLECKS OF BLOOD APPEAR ON THE SURFACE. POKE THE STEAKS WITH YOUR FINGER. THEY SHOULD SPRING BACK SLIGHTLY.
REMOVE TO A WARM SERVING PLATTER. ALLOW TO SIT FOR 5 MINUTES SO THE BLOOD RETREATS INTO THE MEAT.
SLICE ACROSS THE GRAIN AND SERVE WITH THE TWO SAUCES.
SERVES 4-6
Ingredients
Directions
ABOUT AN HOUR BEFORE COOKING TAKE THE HANGER STEAKS OUT OF THE FRIDGE. SEASON STEAKS WITH A GENEROUS COATING OF SEA SALT AND LET THEM SIT FOR 30 MINUTES.
ROUGHLY CHOP ROSEMARY, 2 CLOVES OF GARLIC AND MIX WITH FISH SAUCE IN A SMALL BOWL.
ROUGHLY CHOP MARJORAM AND 2 CLOVES OF GARLIC. GRIND IN A MORTAR AND PESTLE, ADDING ABOUT 1/2 CUP OF OLIVE OIL ONCE THE MIXTURE STARTS TO SOFTEN.
CUT THE TALLEGIO INTO SMALL PIECES AND MELT WITH THE HEAVY CREAM IN A SMALL SAUCEPAN OVER VERY LOW HEAT. SET ASIDE.
HEAT A CAST IRON PAN FOR FIVE MINUTES OVER A HIGH FLAME.
PAT THE STEAKS DRY, ADD A SPLASH OF OLIVE OIL TO THE PAN AND LAY IN THE STEAKS. COOK FOR 2 MINUTES. TURN AND PAINT THE SEARED SIDES WITH FISH SAUCE MIXTURE. COOK ANOTHER 2 MINUTES, FLIP THE STEAKS, PAINT WITH FISH SAUCE.
REPEAT THIS PROCESS, TURNING EVERY COUPLE OF MINUTES UNTIL THE FIRST FLECKS OF BLOOD APPEAR ON THE SURFACE. POKE THE STEAKS WITH YOUR FINGER. THEY SHOULD SPRING BACK SLIGHTLY.
REMOVE TO A WARM SERVING PLATTER. ALLOW TO SIT FOR 5 MINUTES SO THE BLOOD RETREATS INTO THE MEAT.
SLICE ACROSS THE GRAIN AND SERVE WITH THE TWO SAUCES.
SERVES 4-6
