I am fortunate to live within a short stroll away from a superb local butcher. The thought of buying meat that has come from animals born and bred in my home town adds a proper meaning to the term ‘shop local’.
It was during one of my regular jaunts that I noticed a long streak of muscle nestling in a tray on the top shelf of The Red Bank Farm shop display. A short enquiry with the host revealed that this luvicious, pink lump to be what’s known as a ‘hanger’ steak. I was intrigued and so it was the work of a moment to thrash out the deal and bag me a pound of prime.
There is only one hanger steak per animal. As the name suggests it ‘hangs’ from the diaphragm and is attached to the spine and the last rib (sounds like you know what you’re on about! – Ed). It normally weighs between a pound and a pound and a half (450 to 675g). It’s reckoned it is the tenderest cut on an animal and is best marinated and cooked quickly over high heat and served rare or medium rare, to avoid toughness.
The recipe I have cadged here is by Anne Burrell who seemingly pops up on a show called ‘Secrets of a Restaurant Chef’. It’s quite simple really, the keys seems to be to marinate the meat overnight. The ingredients below are for 2 steaks which I reckon would feed 4. I actually cooked one for me and The Flame.
4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed pepper. Smear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
You could grill the steaks on a barbecue or indoor grill. I did mine on the hob in my trusty grill pan. I seasoned the steaks with salt before setting on the hot, lightly oiled grill pan. I seared each side for about three minutes each and then rested for 5 – 10 minutes in a warm oven. You could cover with foil I reckon.
Alternatively using Anne’s recipe she does it on a flame grill. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes.
One rested I sliced mine and served immediately with chips and salad. I have to say it was pretty good. The marinade really comes through and gives the meat plenty of flavour. I’d definitely do it again. And after all it is a fairly cheap cut.
I got the hanger steak from
Red Bank Farm Shop, Winwick Road,
Newton Le Willows, Warrington, WA12 8DU
Tel: 07824 369174