Lee has some Hanger Steaks (otherwise known as Onglet de Boeuf) available this week – this is the traditional cut for steak frites in French Bistros as it has great flavour. You do need to cook it rare or medium rare and cut across the grain if you are grilling it, but it also works well braised slowly if you like it better done.
To cook as a steak, marinate overnight and sear quickly on the grill. This recipe serves 4:
- 1 kg hanger steak
- 4 cloves garlic, minced
- 75ml soy sauce
- 75ml olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional, for some heat)
- 2 tablespoons vegetable oil (for cooking)
- In a large bowl, whisk together the minced garlic, soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, dried oregano, dried thyme, black pepper, and red pepper flakes.
- Place the hanger steak in the bowl and coat it thoroughly with the marinade. Cover the bowl with clingfilm and let the steak marinate in the fridge for at least 2 hours, but ideally, overnight to allow the flavors to penetrate the meat.
- Remove the marinated steak from the fridge and let it sit at room temperature for about 30 minutes before cooking.
- Preheat your grill pan to high heat. You want a nice, hot surface to achieve a good sear.
- While the grill is heating up, take the steak out of the marinade and pat it dry with paper towels. Let any excess marinade drip off.
- Brush the grill with vegetable oil to prevent sticking. Place the hanger steak on the grill and cook for about 4-5 minutes per side, for rare or medium-rare.
- Remove from the pan and let the steak rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy steak.
- Slice the hanger steak against the grain into thin strips. This helps to break down the muscle fibers and make the meat more tender.