Tuesday, November 4, 2008

Grilled Hanger Steak

I was very happy to find a hanger steak, aka onglet, at the farmers market, because this steak, that is similar to skirt steak, but much more flavorful, is never seen in the supermarket. It weighted just over a pound, a perfect size for two servings. The steak is shaped as a long narrow leaf, and has a seam running through the center. I carefully cut the seam out before cooking, using a sharp paring knife - my brother surgeon can be proud of me, I'm not totally hopeless! - and lightly pounded the meat with a rolling pin, to make it more uniform thickness.

There is a couple of tricks to know when cooking the onglet: first, don't overcook, or it can become very tough. This one I seasoned with sea salt and pepper, brushed on some olive oil, and grilled on my gas grill at 500F four minutes per side, then let it rest for some 5 minutes. The other thing is, it has to be sliced thinly against the grain, and the grain runs in a fan pattern from where the central membrane used to be, so you have to change the angle while slicing, and the slices come out different sizes.

Served with new potatoes, sliced, arranged in a buttered baking dish with salt, pepper, heavy cream, and shaved parmesan, and baked at 375F oven for 40 minutes, and a salad of assorted young mustard greens and wild arugula, my homegrown cherry tomatoes and pinenuts, mustard vinaigrette dressing. And a bottle of 2005 Bordeaux, of course.

Here is more stuff from the market, and yes, I have to decide what to do with a pumpkin again. This time it's an acorn squash. Also found tiny crabapples, like the ones that used to grow behind our country house when I was little, grandma would make jam from them, and dad attempted making wine, like with any other fruit. These will go on tartlets. They are firm, sour, and very fragrant.

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