Monday, September 14, 2009

The hanger steak

We're prepping for two weeks on St. John so that means building up our red meat tolerance. Our grill awaits.

Tonight: The hanger steak. Also called the skirt steak.

Known for flavor but maligned for chewiness. That's not fair at all. Cook it really fast, and it's very tender. Tonight with soy sauce and pepper.

Simple and very fast sear. Rare, rare, rare. No saucing even.

I call this my parallel plating. Three straight lines. Not so pretty but all pretty yummy.

1 comment:

  1. I stopped reading after the first mind drifted elsewhere......