We discovered renowned New York Chef David Chang’s amazing recipe for hanger steak while researching this interesting and insanely flavorful cut of beef. Also known as the “onglet” in France, there’s only one per carcass! It’s a rectangular muscle from the diaphragm area and is split lengthwise into 2 somewhat tubular shaped steaks. Since it runs on the tough side, Chef Chang recommends marinating for 24 hours, so you’ll want to think ahead when you crave this steak! Tip: We’re not big apple juice drinkers, so I when I do buy a bottle of organic AJ, I freeze it in 2 cup portions for making this delicacy.
2 C apple juice
1/2 C soy sauce (Chef prefers usukuchi |light soy sauce|, we use Bragg’s aminos)
1/2 a yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 t Asian sesame oil
1 t freshly ground black pepper
Four 8 oz portions hanger steak; flank, strip or flat iron may be substituted
Combine the marinade ingredients; whisk til well combined. Place steaks in a zip top bag or sealable glass container and add marinade. Seal or cover tightly, and marinate in the fridge for 24 hours.
Remove steaks from marinade; discard the marinade. Grill 6 to 10 minutes total over a good hot fire for medium rare, taking care to char the 2 flattest sides of the steaks, about 2 minutes per side. Monitor doneness closely – a really hot fire will take maybe 6 to 8 minutes – you don’t want to overcook! Remove to a platter and let rest 5 minutes.
To serve, cut the steaks on a slight bias (knife at 15 – 30 degree angle) into 1/4″ thick slices.