Hanger Steaks are one of the more obscure cuts of beef to the average Tom, Dick and Sally. Ask any seasoned meat cutter about this tender cut and (after admitting that it's not a unicorn among steaks) they'll tell you it's often prized for it's robust and rich flavor. This piece of meat (only a single piece per steer) was often called the Butcher's Steak, as butchers would keep it for themselves and it rarely appeared in meat cases until recent years.
Tasty on its own, the Hanger Steak makes a great rustic sandwich, complimented with the flavors of Croix valley rubs and sauces. Take this cut of meat for a spin around the grill next time you're firing up the heat and see how quick and easy this is to cook and please your guests at the same time.
- Hanger Steaks
- Croix Valley Memphis Dry Rub
- Croix Valley Garlic Barbecue Booster
- Sliced Rustic Bread
- Horseradish Mayo
- Croix Valley Original Steak Sauce or Garlic 'n Herb Sauce & Marinade.
- Prepare Hanger Steak by removing all silver skin and connective tissue.
- Lightly season with Memphis Dry Rub and Garlic Barbecue Booster
- Apply a light layer of oil to the meat and grill on high heat of 500°F or higher until reaching a medium rare to medium internal temperature of approximately 125-130°F.
- Once near finished temperature on the grill, baste the steaks with your favorite sauce, let the sauce set under the heat of the grill and while resting.
- Mix butter with Garlic Barbecue Booster, brush on slices of bread and toast on the grill.
- Mix Mayonnaise and either prepared horseradish or fresh grated horseradish (to your liking) to prepare Horseradish Mayo. Spread on the insides of both slices of bread.
- Assemble the sandwich with Arugula on bottom bread, topped with slices of Hanger Steak. Add more sauce as desired and top with toasted bread.