Removing the Silver Skin:
The hanger steak has a thin, silver-colored connective tissue called the silver skin that can be tough and chewy when cooked. To ensure maximum tenderness, it's recommended to remove it before cooking. Here's how:
- Start by laying the hanger steak flat on a clean cutting board.
- Locate the silver skin, which is a thin layer covering one side of the steak.
- Gently insert the tip of a sharp knife between the silver skin and the meat, being careful not to remove too much meat.
- Holding the knife parallel to the cutting board, use a sawing motion to separate the silver skin from the meat, sliding the knife between the two.
- Continue sawing and pulling the silver skin away from the meat, using your free hand to hold the silver skin taut.
- Work your way across the entire steak, removing as much of the silver skin as possible.
- Once removed, discard the silver skin and pat the hanger steak dry with a paper towel before proceeding with your preferred cooking method.
By removing the silver skin, you'll enhance the tenderness and overall enjoyment of the hanger steak. Enjoy your perfectly prepared and silver skin-free hanger steak!
Garlic Herb Butter Hanger Steak:
- 1 pound hanger steak
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (such as rosemary, thyme, or parsley), chopped
- Salt and pepper to taste
- Preheat a grill or a skillet to high heat.
- In a small bowl, mix the softened butter, minced garlic, and chopped herbs together until well combined.
- Season the hanger steak with salt and pepper on both sides.
- Grill or pan-sear the steak to your desired level of doneness, approximately 4-5 minutes per side for medium-rare.
- Remove the steak from the heat and let it rest for a few minutes.
- Spread the garlic herb butter over the steak while it's still warm, allowing it to melt and enhance the flavors.
- Slice the hanger steak against the grain and serve with your favorite side dishes.
Asian-inspired Teriyaki Hanger Steak Skewers:
- 1 pound hanger steak, cut into thin strips
- ½ cup teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Wooden skewers, soaked in water for 30 minutes
- In a bowl, whisk together the teriyaki sauce, soy sauce, honey, sesame oil, minced garlic, and grated ginger.
- Add the hanger steak strips to the marinade, ensuring they are well coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
- Preheat a grill or broiler to medium-high heat.
- Thread the marinated steak strips onto the soaked wooden skewers.
- Grill or broil the skewers for approximately 2-3 minutes per side until cooked to your desired level of doneness.
- Serve the tender and flavorful hanger steak skewers as a delicious appetizer or as part of a main course with steamed rice and stir-fried vegetables.