This is a hanger steak with a difference. We are talking top notch here and the recipe is so easy.
You can make this hanger steak really easy on yourself and just serve the steak without the spiced bone marrow. If you are a fan of bone marrow like I am, you won’t want to do that though. The spiced bone marrow oozes flavour over those hanger steaks as it melts and it is out of this world delicious! This is a recipe from my cookbook ‘The Curry Guy BBQ’ and you’ve really got to try it soon!
What is hanger steak?
Hanger steak is a cut of meat that until recently wasn’t used or seen much on restaurant menus. Word of mouth has made this cut of steak one that many people are eager to try. It is similar to flank steak or skirt steak and comes from the belly of the cow.
You might also see it referred to as the Butchers Cut as it was often the piece of the cow they could not sell so they took it home for themselves. Although hanger steak can be tough, if you cook it correctly, you will get a deliciously tender steak at a fraction of the cost of better-known cuts.
How do you cook a hanger steak?
This hanger steak recipe is perfect for the barbecue as hanger steaks need to be cooked over a high heat for a short period of time. The intense heat of a fire sears the meat perfectly. As hanger steaks are quite thin in comparison to other cuts, they do cook through quite quickly so you will want to keep an eye on the internal temperature.
Do not cook it more than medium rare as the meat will turn to leather! The perfect cooking of hanger steak is explained in the recipe below.
Where to you buy hanger steak?
This isn’t a cut you are likely to find at a supermarket. It just isn’t that well known yet. So you will need to find a good butcher and often you might need to order it in.
Is hanger steak tender?
It sure is! When you try this recipe, you might just liken it to fillet but with much more flavour. Just don’t overcook hanger steak or you will be left with a tough cut of meat.
What do you serve with hanger steak?
Anything you like really. If you want a more western experience, serve it with baked potatoes and a good salad. That is alway good.
You might also like to serve these steaks with hot naans and I have a lot of great homemade recipes for you. You could try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. If you want to make things even easier, try these homemade chapatis.
- Juice of 2 limes, plus extra lime wedges to serve
- 1 hanger steak (approx. 1kg/2lb 4oz), sliced down the centre into two long steaks
- 1 tbsp rapeseed (canola) oil Salt, to taste
- FOR THE SPICED BONE MARROW
- 2 handfuls of coriander
- (cilantro), finely chopped
- 6 garlic cloves, finely chopped
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tbsp rapeseed (canola) oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 4 canoe-cut marrow bones
- Squeeze the lime juice over the steaks, drizzle with the oil and season to taste with salt. Mix well and set aside while you prepare a direct heat fire). While the coals are heating up, mix together the coriander (cilantro), garlic, chilli powder, cumin, oil, salt and pepper in a bowl. Set aside.
- When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) above the grill for more than 2 seconds, you’re ready to cook.
- Lightly brush the cooking grate with oil and then place the bone marrow bones on the grate, cut side down, for 30 seconds.
- Turn over and continue roasting the bones by moving them from side to side. As the bone marrow cooks, it will begin to break away from the bone and melt. When this happens, transfer the bones to a frying pan to continue cooking until the bone marrow is soft and oozing deliciousness. Brush each generously with the coriander mixture and wrap in foil to keep warm while you cook the steaks.
- Place the hanger steaks on the hot grill and cook for about 5 minutes, turning every 30 seconds. I know that sounds like a lot of fuss but they cook better that way. Cook the steaks until they reach an internal temperature of 50°C (122°F) for rare or 56°C (133°F) for medium. Transfer to a cutting board and allow to rest for a few minutes. If the bone marrow has cooled too much, return to the pan and place back on the grill to heat up.
- Slice the steaks against the grain and serve with the bone marrow. You can dip the meat into the hot marrow or scoop it out and let it melt on top of the steaks. Serve with lime wedges for squeezing over.
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Amount Per Serving: Calories: 624Total Fat: 39gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 144mgSodium: 2515mgCarbohydrates: 30gFiber: 5gSugar: 10gProtein: 43g