Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme

By | September 12, 2017

Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme

A few weeks ago, I taught a grilling class at the Hillsdale General Store. We made garlic-basil chicken skewers (similar to this souvlaki), cedar plank salmon, and the hanger steak pictured here marinated with Worcestershire, garlic, and thyme. It was all quick grilling, which afforded us time to make some summery side dishes: Mark Bittman’s raw corn salad (a favorite!), soba noodles with cucumbers and scallions, dilly cucumber-yogurt sauce, and quick-pickled onions (onions + salt + vinegar).

It was also all charcoal grilling. Early in the summer, upon seeing the state of our neglected gas grill, I bought a Weber, a few chimney starters, and some new tools, including a Thermapen, a fancy instant-read thermometer that has proven to be a trusty pal. I also took the time to study up on marinating, because at the start of every grilling season the same questions seem to arise : Is marinating really necessary? And if so, for how long? Is salt in the marinade a no-no or a must? What about acid?

I found answers to all of these questions in J. Kenji Lopez-Alt’s cookbook, The Food Lab, which I can’t recommend enough—so much great information is packed into that book, which reminds me both in its heft and style of my high school chemistry book. The Food Lab, however, is incredibly entertaining.

Yesterday, I summarized my quick-grilling tips over on Food52. Read the full post there or skip straight to the recipe: Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme.

Two more things:

Hanger steak: It can be really hard to find, but it’s worth seeking out. If you find it and it arrives as pictured above in the video, you need to remove the membrane running down its center — ask the butcher to do this for you or watch the video above for guidance. Ideally, you’ll want to butterfly the remaining loins, too, to ensure fast, even cooking.

Cooking Class at Spoon and Whisk in Clifton Park: There are a few spots (3 I think) left in a Bread Toast Crumbs class I’m teaching next Wednesday and few more in the October class. Click here for details.

(Why?)

Published at Fri, 08 Sep 2017 18:05:11 +0000

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