If you’ve never bought a hanger steak before, you should. Â Last weekend we had a glimpse of Spring with a fantastic Saturday weather than begged for grilling. Â I was chatting with the butcher about different cuts and decided to throw in a hanger steak in the mix. Â All I can say is 1) Yummy, I was surprised with its tenderness and bold flavor, and 2) I can’t keep a secret!
These come one to a cow, and back in the days, used to be what the butcher took home, also called Butcher’s steak. Â It’s lean, flavorful, and works great for marinades. Â The steak weighs between 1-2lbs, and has a thick inedible membrane that runs in the middle of it, which you have to cut out.
I think it’s a great cut for SHAWARMA (Lebanese gyros), Fajitas, Stir-fry, etc. A definite addition in our family kitchen.
Kale and Avocado Salad
1 small bag of organic baby kale, washed
2 organic avocados, sliced
1 organic tomato, sliced
3-4 Armenian cucumbers, sliced
2 organic green onions, sliced
Mint Lemon Dressing
1/4 cup freshly squeezed organic lemon juice
1/4 cup + 1 tbsp extra virgin olive oil ( I use Seifan, a Lebanese olive oil)
1/2 tsp organic dried mint, finely groundÂ
1/2 tsp + pinch sea salt
Freshly ground pepper
Whisk all ingredients together until well blended, or place in a glass jar, close lid and shake like mad. Â You can keep the leftover in the fridge for one week.
Toss your salad with the dressing, grill your steak to desired temperature, let rest for a few minutes while you’re working the salad, then slice and serve.
Tamarind marinade
1/2 onion, grated
2 garlic cloves, minced/grated
2 tsp tamarind paste
1/4 cup extra virgin olive oil
3 tbsp vinegar
5 or 6 mastic pearls, powdered*
1 tsp raw honey
1/2 tsp cinnamon
1 tsp allspice, ground
1/2 tsp cracked pepper flakesÂ
2 tsp sea salt
Freshly ground pepper to taste
One grass-fed Hanger Steak
Grate the onion and garlic on a microplane or pulse them in a food processor until paste. Â In a bowl, mix all ingredients well to form a paste. If too thick, add a splash of water. Â Place your cleaned hanger steak in and rub marinade well all over. Â Cover and refrigerate for at least 2 hours. Â You can prep this the night before, the meat will be so much more flavorful.
* To grind mastic, freeze pearls briefly, then remove and pound gently in a mortar.  The reason for freezing them is because they tend to be sticky and won’t grind easily.Â