Hanger steak is the thin muscle that holds the diaphragm of a cow, a cut of beef that is the most tasty, but a little bit tough. In Ireland, no one appreciate this steak, eventhough very cheap, and normally add to the pile to make mince beef. I have to ask the friendly butcher to keep it for me, from organic Tory Hill farm.
Hanger steak
To enjoy its rich taste, simply season with salt and black pepper for half an hour, sear to medium rare, perfect juicy.
hanger steak satay
Or cut into strips, season with dark miso, salt, brown sugar, black pepper, rice wine, and cook like satay on barbecue.
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