Hanger steak, for reasons beyond most chefs and meat enthusiasts’ comprehension, is not a hugely popular cut. However, for a steak that promises massive flavor for a not-massive price tag, hanger is where it’s at. It’s something like cross between ribeye and tenderloin in terms of flavor and texture, and a brief marinating session in an intense marinade further enhances these attributes.
How to Make It
Stir together cola, sambal oelek, and jalapeño in a bowl; transfer to a ziplock plastic bag. Add steaks to bag. Seal bag, and massage to coat steaks in marinade. Chill 2 to 4 hours, turning bag occasionally.
Preheat grill to medium-high (400°F to 450°F). Remove steaks from marinade, pat dry with paper towels, drizzle with olive oil, and sprinkle with salt and pepper. Let stand at room temperature 20 minutes. Place steaks on oiled grates. Grill, uncovered, turning occasionally, until a thermometer registers 130°F (medium-rare) when inserted in thickest portion of steak, about 8 minutes.
Transfer steaks to a cutting board, and let rest 5 minutes. Thinly slice across the grain. Place on a platter, and drizzle with drippings from cutting board
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CookL: CG
