Hanger steak tacos

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Hanger steak tacos

Postby salumi512 » Mon Feb 20, 2012 4:59 am

Welcome to Texas. There is only one hanger steak (hanging tender) per cow, so make sure you get the right side if you go half cow.

Tonight we decided to throw our spicy grilled hanger steak tacos on for our family dinner.

I don't think you guys will believe what's in the ingredients, so I will first post the pics.

Here goes:

Off the grill:
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Ready for the taco:
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Here we go, with all the usuals:
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Hanger steak is awesome!

Do it!
Last edited by salumi512 on Wed Mar 07, 2012 6:25 pm, edited 1 time in total.
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Postby Vindii » Mon Feb 20, 2012 3:20 pm

Great cook.

I just discovered hanger steaks about a month ago. I seem to like to buy stuff that I have never cooked before or sometime even heard of. I bought some hangers from Restaurant Depot and put them in the freezer.

Taco are the first thing that came up when I started to research what to do with the hangers. I trimmed them up and actually split them down the middle to cut out a bit of the fat that ran through the center. They almost look like tenderloins at that point. They made some of the best tacos I have had in a while. Definitely will make them again.

Did you marinate or season them with anything special?

Here's a pic of mine from a few weeks ago.

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Postby grisell » Mon Feb 20, 2012 4:00 pm

Looks great, both of you! :D

Now, could someone explain to me what "hanger steaks" are? :?
André

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Postby solaryellow » Mon Feb 20, 2012 4:06 pm

grisell wrote:Looks great, both of you! :D

Now, could someone explain to me what "hanger steaks" are? :?


Here ya go Andre.

http://en.wikipedia.org/wiki/Hanger_steak
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Postby grisell » Mon Feb 20, 2012 4:15 pm

Thanks! :)
André

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Postby SausageBoy » Mon Feb 20, 2012 4:18 pm

It all looks delicious!!!!

:)
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Postby johnfb » Mon Feb 20, 2012 4:33 pm

Ohh sweet Mama.....
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Postby salumi512 » Mon Feb 20, 2012 4:59 pm

Vindii wrote:Did you marinate or season them with anything special?


I have a quick marinade that I use for these. It has olive oil, fermented anchovies, serrano chile and smashed garlic. I don't tell guests about the fermented anchovies until after we finish eating. It's one of my favorite flavoring ingredients.
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Postby saucisson » Mon Feb 20, 2012 5:00 pm

By an amazing coincidence I just happen to have two Rose Veal Hanger steaks sitting in my fridge :lol:

Full recipes as soon as possible please :)
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Postby Vindii » Mon Feb 20, 2012 6:48 pm

salumi512 wrote:
Vindii wrote:Did you marinate or season them with anything special?


I have a quick marinade that I use for these. It has olive oil, fermented anchovies, serrano chile and smashed garlic. I don't tell guests about the fermented anchovies until after we finish eating. It's one of my favorite flavoring ingredients.


If you don't mind sharing I'd like to try the marinade.

Marinated mine in this vacuum container I got with my vac sealer. Garlic, soy, evo, lime juice. and cilantro.

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Re: Hanger steak tacos

Postby jaymo » Mon Feb 20, 2012 8:06 pm

Those look great! Thanks to all for sharing!
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Postby salumi512 » Mon Feb 20, 2012 8:45 pm

Vindii wrote:If you don't mind sharing I'd like to try the marinade.


It's easy and works very fast. It only marinates for 45 - 60 minutes in this.

1/4 cup EVO (extra virgin olive oil)
1/4 cup first press fish sauce. Red Boat is the best you can get in the US.
4 cloves garlic, smashed
2 serrano chile peppers chopped (with seeds)
3 sprigs of fresh thyme

I grill over wood coals and serve with grated cheese, lime wedges, chopped cilantro, sour cream and/or guacamole.
Last edited by salumi512 on Mon Feb 20, 2012 10:25 pm, edited 1 time in total.
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Postby saucisson » Mon Feb 20, 2012 9:34 pm

Thanks, although I had to look up EVO :lol:
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Postby wheels » Mon Feb 20, 2012 9:45 pm

Shouldn't it be EVOO?

Phil
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Postby salumi512 » Mon Feb 20, 2012 10:12 pm

wheels wrote:Shouldn't it be EVOO?
Phil


It's a contracted contraction ;) People usually say it as E - V - O, and leave off the last O.

And then in Austin, TX we have BEVO. He's the University of Texas mascot :P

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