- Published: Monday, 28 October 2013 22:06
- Written by Pati Jacobs
Grilled Hanger Steak
This steak is also called a boxeater or back roll, but around here it’s known as a hanger or hanging steak. The dark meat is exceptionally juicy and has a wonderful taste.
4 hanger steaks from Bastrop Cattle Company – about 12 to 14 ounces each
Lemon zest for garnish
Remove all fat and sinew from the steaks.
Rinse, and pat dry with a paper towel.
Preheat broiler or have the barbecue going. This is going to be fast!
Remove the center sheet of gristle from each stak and cut each into two pieces down the center
Brush the steaks with oil, and season. Cook under the broiler or on the barbecue, turning frequently, so they cook evenly over all – this will take abut 4 to 5 minutes under a broiler, or 10 minutes on the barbecue.
Take care not to cook beyond medium or they will become tough.
Carve into slices against the grain, sprinkle with the lemon zest, and serve with boiled or baked potatoes and a salad.