Michael Sullivan (Brinkley's)Michael Sullivan (Brinkley's)
A hanger steak is beautiful. It is a tough cut of meat, you do not have to braise it. Do a wonderful marinade, you can take lime juice and onions and garlic, little bit of good olive oil, marinate that for about overnight. About a hour before you cook it, put some red wine or a little white wine Let that marinate. Get your grill nice and hot. Sear both sides about medium rare. Let it completely cool, not all the way, but get about five to ten minute rest. But you want to slice it really thin on a [UNKNOWN]. And it would just melt in your mouth.