Ingredients:One kosher hanger steak with center vein removed and trimmed
Vegetable oil cooking spray
Freshly ground black pepper to taste
Kosher salt
Olive oil
Preparation:
1. Make sure you heat up the cooking source first to high heat.
2. Spray the vegetable oil cooking spray because you do not want the meat to stick to the source after the meat sears.
3. Brush some olive oil across the steak and add salt and pepper to both sides. To achieve the best effect, press the salt and pepper into the meat gently. First thing to do is sear the steak on both sides. This traps the juices into the meat and ensures that you retain the flavor.
4. After both sides have been seared, grill for 12 to 15 minutes. The amount of time depends on how thick the steak is. Turn the steak frequently during grilling.
5. Before you serve it, let it sit for about five minutes so it cooks a bit more from the inside.
Because hangar steak is so prized for its taste, it used to be labeled “Butcher’s steak.” The reason for it is that rather than offer it for sale, butchers would often keep it for themselves. Luckily, nowadays places like The Kosher Express actually sell us the best cuts.
Source: http://kosher-steak.com/category/kosher-steaks/
