food for thought

by michelle

arrachera

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Hanger steak is a cut of beef (from the lower belly of a steer or heifer) prized for its flavour and tenderness. In the past it was sometimes known as butcher’s steak because butchers would keep it for themselves. In Mexico it’s known as Arrachera and is generally marinated, grilled and served with a squeeze of lime juice, accompanied by guacamole, salsa and tortillas.

For 1½ kilos (3 lbs) of hanger steak whisk together 3 tablespoons of finely chopped garlic, 3 tablespoons of corn oil, ½ a cup of tequila, ¼ of a cup fresh lime juice, 1 tablespoon of coarse salt, ½ a tablespoon of ground cumin and ½ a tablespoon ground black pepper. Place the steak in the marinade and leave for 1 hour (or up to 24 in the fridge), turning often. When you’re ready to cook the steak heat a heavy (peferably cast iron) pan or griddle until very hot. Cook the steak for 2-4 minutes a side depending how you like your steak. Serve sliced and garnished with coriander (cilantro).

* this marinade recipe comes from Galley Wench on food.com

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Written by michelle picker

August 1, 2017 at 5:44 am

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