The big guy put this marinade recipe from Anne Burrell together yesterday morning while I was working out on the elliptical. It's not unlike the coating that went on the lamb a week ago and honestly would be fabulous on just about anything.
Made up of Dijon mustard, lots of garlic, red pepper flakes, fresh rosemary and lemon juice it coated a normally tough hanger steak and hung out in the refrigerator for the better part of the day. Grilled in the outside kitchen in a screaming hot pan, the steak was crispy on the outside and tremendously rare on the inside....but tender, holy smokes was it tender. Thankfully he was able to provide me with a couple of more medium rare slices (end pieces...yum), but as you can see, his were blood blue rare just the way he likes 'em. I asked the big guy how long the steak needed to cook for a medium rare and his response "I don't know - I've never cooked 'em that long".
Pretty darn nummy stuff along with a horseradish sauce made up of sour cream and mayonnaise and some roasted veggies hot out of the oven. Delish! By the way, a surefire way to end up with perfectly roasted veggies is to heat a cast iron pan while you're pre-heating your oven to 425. When the oven buzzer goes to tell you it's reached temperature, carefully load your assortment of veggies into the hot pan - in our case parsnips, carrots, brussels sprouts and onions, drizzle them with a little olive oil, add a couple sprigs and fresh thyme, some coarse salt and a dash of pepper and 20 minutes later - they're ready.
The big guy had a busy day yesterday! Coincidentally, he also rescued Georgie from the neighborhood kids who were trying to put her into a box and kidnap her. I'm not sure that he didn't actually rescue the kids as she's not exactly the most social cat in the world, but she did let a 3 year old pick her up...is that incredible or what? She may end up being singularly responsible for "giving peace a chance" in the neighborhood...more on that some other time. Wonder what's on our little fur ball's agenda today - the chow down the street?
Marinated Grilled Hanger Steak (adapted from Anne Burrell via Foodnetwork.com)
1/4 cup Dijon mustard
4 cloves garlic, minced
Dash crushed red pepper
Juice and zest of 1 Meyer lemon
2 tablespoons fresh rosemary – finely chopped
Sea Salt and Coarse Ground Pepper
1-1/2 pound hanger steak, well trimmed with silver skin removed
In a small bowl, combine marinade ingredients until well mixed. Dry steak well then coat in marinade. Place in a zip top bag and refrigerate for a minimum of 2 hours or preferably overnight. Cook in a screaming hot grill pan to desired doneness (3 minutes a side for rare). Let rest for 10 minutes before slicing very thinly.