Hanger steak is a tasty cut of meat mainly because of the marbling, the flavorable fat. The French might beg to differ and say it's because of the traditional and only way to serve steak—with a good size pat of butter on top. I am not serving it up that way today and I asure you, you will be very happy with this grilled dish. The other French suggestion, serve with homemade fries aka pommes frites, the perfect companion for any kind of steak.
If hanger steak is not available, by all means you can adapt recipe to any London broil cut. Enjoy!
George Hirsch's Grilled Hanger Steak Recipe
(aka skirt steak or Romanian steak) | Makes two-four servings
1 pound skirt steaks (flank or T.R. London broil), trimmed
1/4 cup olive oil
1/4 cup bourbon (optional) substitute red wine or O.J.
1/2 cup homemade or prepared barbeque sauce
4 cloves garlic, chopped fine
2 Tablespoons each: parsley and basil
1 Tablespoon balsamic vinegar
1 Tablespoon soy sauce
2 teaspoons hot sauce
Fresh ground black pepper, to taste
Day one, time to think ahead: marinate for 24 hours
To keep steaks from curing up, make diagonal cuts 1/8 inch deep about every one inch through the skirt steak on both sides.
Mix together the olive oil, bourbon, garlic, parsley, basil, balsamic vinegar, soy sauce, garlic, hot sauce, and black pepper in a large bowl or large plastic zip bag. Remove 1/2 cup of marinade and reserve in refrigerator to baste steaks while grilling on Day two.
Add the skirt steaks and mix to coat. Marinate in the refrigerator for 23 and a 1/2 hours. You’ll need the extra half hour to get the grill ready.
Day two, and not before.
Remove the steaks from the marinade, drain and discard marinade.
Preheat grill to high temperature.
Grill the steak for 4-5 minutes each side or to desired doneness. Brush steaks on both sides lightly with the reserved 1/2 cup marinade mix. Flip the steaks over only once.
Remove steaks from the grill. To serve sliced steak, wait five minutes allowing juices in steak to rest before slicing thin pieces, cutting against the grain.
Recipe by George Hirsch | Makes four servings
8 large Russet potatoes, well scrubbed
approximately 3-4 cups canola or vegetable oil, enough to fill a deep sided sauce pan 1/2 way.
USE CAUTION: Fill pan with oil No More Than 3/4 full, or oil could boil over.
Sea salt to taste
Cut potatoes evenly with skin on, into 1/4 inch thick strips. For this step it's helpful if you have a mandolin. For uniform cooking while frying the potatoes, cut in uniform size pieces. After cutting, submerge potatoes in cold water for at least twenty minutes, changing the water at least two times, until the water is clear. Dry the potatoes well with paper towels. A good tip; use salad spinner to dry.
Cooking will require frying potatoes in two stages, blanching in first stage then crisp and brown in stage two.
First stage of cooking: For first frying, heat oil to 320 degrees F.
Without overloading fryer, cook the potatoes 1 cup at a time, for about 5 minutes or until cooked through, (but not browned during this first stage of cooking). Remove and drain potatoes with a skimmer or basket, then place on a plate lined with paper towels.
Second stage of cooking: Second Frying, heat oil to 375 degrees F.
Fry potatoes again in stages without overloading fryer until golden brown and crispy, for about 1-2 minutes. Remove with a skimmer or basket, pour on to a shallow pan and sprinkle with sea salt.
Serve immediately with favorite condiments.
Caramelized Garlic Mayo
& any type of flavored Ketchup