Not at all unfamiliar to me, just not what i usually seek out. Flank is what i usually use for a
Vietnamese dish...thin slices in a nice buttery boston lettuce leaf with herbs and ginger sesame sauce.
My local market, Fairway, has hanger steak this week. Thought i would give it a go and started searching. My go-to for meat is 'serious eats'.
(oh no, do i blame dcarch for tempting me with sous vide, lol. The cooler method?)
Dare I ?
I have a back-up plan...but oh so cold this week, too cold for the grill. Anyone use hanger and have a good method?
Here is a link that might be useful: hanger steak 101