Grilled up Hanger Steak (not Hot Dogs, Jeff)

[Jim Lampe]

Hanger steak:
Marinated in Garlic, Pepper, fresh Thyme, EVOO and Worcestershire.
Just before grillin' a pinch of salt added. (held it to the end, did not want the juices to flow)

Potatoes:
Sliced long then EVOO'd them...

Poblano Peppers & onions:
Simply oiled 'em...

Bok Choy:
Grilled then lightly kissed them with a blend of Franks Sweet Chili and Soy sauces and a just a tad of sesame oil.

...and this was dinner...

It was to happen yesterday, butt this was the scene...

2 inches of rainwater in 40 minutes so we went downtown to eet some spectaluar Mexican food

Thank you for viewing.
Enjoy the evening everyone!

 

[John Solak]

Great looking dinner.

 

[Ernie D]

This one would really get me. The peppers and bok choy with that sauce. Everything sounds and looks unbelievable.

This meal inspires me. I need to get the grill fired up more often on weeknights. Great job Jim. And thanks for sharing.

 

[DaleW]

Liar! You did post your hanger steak! And I'm glad you did.... Nice cook and pics.

 

[Bob Correll]

Great looking everything Jim!
The hangers are cooked to perfection!

Man, what a toad choker you had!

 

[Wolgast]

Really good looking food Jim i se that u love ur bok choy and i have never even tryed that but i will for sure.


Steak looks great.

Nice post.

+karma

 

[Don Cash]

Awesome! Simply awesome!!

 

[Jim Lampe]

thank you all

 

[Glenn W]

Man....... that looks good!

 

[Tim L.]

Jim....you mention not putting the salt in the mix until right before the cook.

What's the reasoning behind that? I recall reading somewhere that salt perhaps lets more of the juices into the meat? Or something else?

Thanks!

 

[Jim Lampe]

Hi Tim, actually, i believe salting this cut of meat releases the juices from the meat... Therefore, i salted late.
I may be absolutely incorrect... butt...

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Liar! You did post your hanger steak! And I'm glad you did.... Nice cook and pics. </div></BLOCKQUOTE>

dang Jim! that's good looking stuff.

what did you put on the bok choy...oops I see it now. It looked like you made grilled kimchee, really cool.

hangers are juicy enough as is. I prefer to take them to medium and they still are juicy. With hangers, I'd say salt away, and have no worries.