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.
- 4 6 to 8 ounce (160 to 230 g) hanger steaks
- 1 1/2 cups (360 mL) balsamic vinegar
- 1/4 cup (60 mL) vegetable oil
- 1/4 cup (60 mL) Worcestershire sauce
- 1/4 cup (60 mL) water
- 1 1/3 cups (320 mL) brown sugar
- 1 tablespoon (15 mL) sea salt
- 1 teaspoon (5 mL) soy sauce
- 1 teaspoon (5 mL) coarse ground black pepper
- 1/2 teaspoon (2.5 mL) garlic powder
- Combine 2 cups/475 mL of balsamic vinegar with oil, Worcestershire sauce, soy sauce, water, brown sugar sea salt, garlic powder, and black pepper. Mix until the sugar is dissolved.
- Set aside 1 cup/240 mL of marinade mixture in separate bowl. Place hanger steaks in a resealable plastic bag.
- Pour marinade over steaks, seal bag and turn to coat. Place bag in the refrigerator and marinade meat for 3-4 hours.
- Place reserved 1 cup/240 mL marinade in small saucepan. Bring to a boil and reduce heat.
- Cook for additional 4-5 minutes until sauce is thick and coats the back of a spoon. Make sure to stir often during the cooking process and also, watch for burning.
- Set aside and allow to cool. Vinegar will continue to thicken as it cools. If it gets too thick, simply stir in 1-2 tablespoons of water to mixture and reheat right before serving.
- Preheat grill for high heat.
- Remove hanger steaks from bag and discard marinade.
- Place meat on the grill and cook for 3-5 minutes per side. Once steaks have reached the desired doneness, remove from grill and let rest for 5 minutes before plating.
- To serve either slice or serve steaks whole with warmed balsamic sauce drizzled over top. Serve with The Ultimate Mashed Potatoes for the perfect dinner.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||5 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||0 g|