The Boyds are long time devotees of our meats but had never experienced Hangar Steak. Finding it in their October box, she went to the ‘net and found this recipe. Here are her comments and recipe. Sounds great.
I discovered the French have been using it for a long time calling it "ongelet". Leave it to the French to know the best way to prepare anything.
So, I grilled it tonight and Wm.L. and I fell in love with the Hanger Steak.
Pam’s Hangar Steak Ongolet
- 4 TBS Dijon mustard
- Juice of 1 lemon plus zest
- 2 TBS of rosemary/garlic spice (from Sam's)
- Prepare in a small bowl and rub over meat. Chill overnight.
- Get the grill hot (grilled over our gas-fired pit) and spray with non- stick spray. Before grilling, salt and pepper to taste. Grill for only a few minutes on each side over high heat.