I’d like to introduce my new love: Hanger steak. He’s cheap, juicy, and enjoys being treated like a piece of meat. As far as I know, I first met him in chicken fried form during a recent visit to Tillman’s Roadhouse for this week’s “Eats” review.
Food writers frequently compare hanger steak to skirt steak (the typical fajita variety) because of their relative chewiness and proximity inside the cow, but to me there’s a considerable difference – hanger steak has a satiny flavor like fresh calf’s liver. The best part? It’s easily home-cookable — as long as you carefully follow a few instructions. The City Cook offers three fast, hard-to-screw-up methods for preparation.
