CookTeaser

Serves 2

A CookTale

As I’ve said in past posts, more often than not, we have found Hanger steak to be a tough cut of meat. We used a recipe from the Epicurious website of June 2009. It called for Lime juice as the acid (which helps tenderize all cuts of meat), and Curry to brighten up the steak’s flavor. It worked and we enjoyed a tasty and tender Hanger steak. Thanks Mike, of The Smokehouse of the Catskill, and Melissa Roberts of Epicurious.

RECIPE Hanger Steak

1-1/2 Pounds of Hanger Steak (cut horizontally in half, & the fatty tendon that runs down the center removed)
1 TB of EVOO
1 TB of Lime Juice
1 TB of Curry Powder (I used Gran Marsala)
Kosher Salt & Pepper

METHOD

1. Stir together the Lime Juice, Curry Powder, EVOO, 2 tsp of Salt, 1 tsp of Pepper, & coat the steak with the mixture.
Allow to marinate for 1 hour.
2. Heat a grill pan or a gas grill. Add the Hanger Steak & grill
for 2-1/2 minutes per side. If you like your Steak on the rare side, remove it when the internal temperature is between 115 to 120 degrees.
3. Remove & allow it to resettle for at least 5 minutes. The internal temperature will continue to rise as it resettles.

RECIPE Oven Roasted Waffle Cut Potatoes

INGREDIENTS

2 Idaho Potatoes (peeled)
2 TB of EVOO
Kosher Salt

METHOD

1. Heat the oven to 350 degrees
2. Using the corrugated blade of a Mandoline-type slicer, waffle cut the Potatoes. Place them in a bowl of acidified Water.
3. Drain & thoroughly towel dry the Potatoes.
4. Place on a baking sheet in a single layer. Lightly Salt.
5. Oven roast until crisped & browned.