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Grilled Tamari And Lime Hanger Steaks |
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Serves: 6 Print this RecipeMarinades are less effective than we want to believe. They can flavor the surface of meats and tenderize the outer crust, but they do not penetrate deeply. However, if subtle change is what you’re after, the right marinade is a wonderful thing. Hanger steaks are rich and flavorful; they can be a little chewy, but they are relatively low in fat. This marinade does nothing to mask the qualities of the beef; rather, it provides a counterpoint to the richness with the clean sensation of citrus, soy, and hot pepper. 1/4 cup tamari sauce 3 tablespoons lime juice, fresh or bottled organic 1/4 teaspoon crushed red pepper flakes 2 tablespoons sugar 1 teaspoon minced garlic, fresh or jarred 1 teaspoon minced ginger, fresh or jarred 2 pounds hanger beef steaks Non-stick oil spray Combine the tamari, lime juice, pepper flakes, sugar, garlic, and ginger in a gallon-size zipper plastic bag. Add the steak and massage the marinade into the meat. Refrigerate for at least 2 hours, or for as long as 6 hours. Heat a grill to high. Remove the steak from the marinade and pat dry; discard the excess marinade. Spray the meat liberally with oil and grill for 5 minutes per side for medium. To serve, cut in thin slices against the grain. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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