Grilled Hanger Steak Served with Grilled Corn, Sauteed Mushrooms and Snow Peas, and Salad
30 minute meal, including prep. Preheat grill. Season steak with salt-n-pepper. Put corn on grill (turning occasionally). Prep salad, mushrooms, and snow peas. Put steak on. Sauté veggies. Flip steak. Peel corn, plate veggies, plate steak.
I don’t usually find Hanger Steak in many groceries. I read in a magazine that it’s because butchers keep them for themselves. There is only one per cow. The cut is located near the diaphragm. If you look at my picture you can see that there is still a strip of fat. That is also not common. If you order hanger from a restaurant, this would be two servings. Seeing how I am eating by myself, whatever is leftover will be warmed and eaten with eggs in the morning.
Grilled Corn on the Cob: Simple. Peel back husk gently, remove majority of silk. Layer back the husk. Soak in water for a couple minutes. Put on grill and turn occasionally till husk gets burnt.
Sauteed Mushrooms and Snow Peas: Salt, pepper, butter.
Salad: Premixed salad with added tomatoes, mushrooms, and croutons.
