While most people seem to prefer beef tenderloin, I've always liked other cuts that seem to be much more favorable. The problem with these cuts is that they tend to be tough...Nowhere near as tender as fillet Mignon. If you learn to prepare and cook them properly, cuts like flank and hanger steak can be delicious. Three tips to ensure success with these cuts:
1. You must marinade, and the marinade needs an acidic ingredient such as lemon juice or wine.
2. Don't over cook! Rare or medium rare is the only way to go.
3. Slice thinly on the bias to serve.
2 tablespoons Dijon mustard
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
sprig rosemary, picked and finely chopped
Juice and zest of 1/2 lemon
1 hanger steaks, about 1 inch thick
Kosher salt
Mix all of the ingredients. It will be a thick consistency. Put in a zip lock bag, add the hanger steak, remove the air and let marinade a couple of hours or overnight in the fridge.
Broil on high, close to the heat 5 minutes each side. Don't overcook!
Let rest 5 minutes, and thinly slice.
