Eat For Eight Bucks: Broiled Hanger Steak Recipe
- hanger steak, $6.79; 1 pound of tomatoes, $3; 4 ears of corn, $1.56; 1 pound of potatoes, $1.49; 1 quart of buttermilk, $3
- olive oil, red wine vinegar, salt, pepper, flour, baking powder, baking soda, butter
- $7.92
- 1 hanger steak, tendon removed; should weigh 1 to 1 1/2 pounds
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Up to one day but at least 4 hours in advance, marinate the steak in the oil, vinegar, salt, and pepper. Lots of people like to do this in a resealable plastic bag, but I am stingy with bags and so use a dish instead. Leave the marinating steak in the refrigerator and turn it over every once in a while.
- Preheat the broiler and prepare a rack just a few inches away from the heat source. Line a rimmed baking sheet with aluminum foil. Hold the steak up over the marinating dish and wipe excess marinade off with your hand; you just don't want it to be swimming in oil, so you don't need to dry it off completely. Lay the steak on the lined baking sheet and broil 4 minutes per side. Allow the steak to rest while you prepare the rest of dinner and then slice very thin across the grain.
hanger steak, olive oil, hanger, olive oil, red wine vinegar, kosher salt, freshly ground black pepper
Taken from www.seriouseats.com/recipes/2010/08/eat-for-eight-bucks-broiled-hanger-steak-recipe.html (may not work)