JimK
TVWBB 1-Star Olympian
I was cooking during a thunderstorm, so I apologize for the lack of action shots.
Made my first order from a local farm this week and, among other things, I bought my first hanger steak. Beef is all pasture raised, black angus. Anyway, let's get down to business. I first split the steak into it's two "portions". (thanks to j biesinger's tutorial) I first coated it in minced garlic, followed by a little sweet paprika and a mix I ground up of thyme, oregano, marjoram and rosemary. Then it sat in the fridge for about six hours. I let it rest on the counter for an hour before cooking, and gave it a drizzle of olive oil and a healthy dose of S&P before throwing it on the grill.
First thing on the grill, though, were some baby yukes. Here they are all done. They were given an EVOO drizzle and some kosher salt and black pepper for plating.
The steak finished up and was left on the counter for a short rest:
While the steak and 'taters rested for a moment, I grilled up some asparagus with EVOO, S&P. When it was all finished, I gave it a spritz of fresh lemon juice and some parmesan
Finally got it all plated up:
As Jim Lampe would say: "Let's Eeet!"
I hope everyone has had a great weekend.
Made my first order from a local farm this week and, among other things, I bought my first hanger steak. Beef is all pasture raised, black angus. Anyway, let's get down to business. I first split the steak into it's two "portions". (thanks to j biesinger's tutorial) I first coated it in minced garlic, followed by a little sweet paprika and a mix I ground up of thyme, oregano, marjoram and rosemary. Then it sat in the fridge for about six hours. I let it rest on the counter for an hour before cooking, and gave it a drizzle of olive oil and a healthy dose of S&P before throwing it on the grill.
First thing on the grill, though, were some baby yukes. Here they are all done. They were given an EVOO drizzle and some kosher salt and black pepper for plating.
The steak finished up and was left on the counter for a short rest:
While the steak and 'taters rested for a moment, I grilled up some asparagus with EVOO, S&P. When it was all finished, I gave it a spritz of fresh lemon juice and some parmesan
Finally got it all plated up:
As Jim Lampe would say: "Let's Eeet!"
I hope everyone has had a great weekend.
