Getting back on this horse

OK. I'm getting back on this horse. It has been way too long since I posted about a meal that I have had. I could give you a dozen different excuses why I've been absent so long, but really, I've just been lazy and not posting. So I'm going to try to get back in the routine of posting about my meals.
This is the hangar steak that I made on the weekend. I love the beefy up front flavour of hangar steak. Sure, tenderloin great. So are New York Strips and I do love the ribeye, but there is something a little special about hangar steak. I had a great one in Milwaukee earlier this year and there is always the Hamilton Street Grill, where I first tasted hangar steak.
This one was bought premarinated from Saslove's, which has become my favourite Ottawa butcher. I don't know how long it was marinated for, but the package said it was best before June 12. Cooked under the broiler, it was pretty rare when it was done. I do love red meat rare, though maybe I should have taken it just a little bit further. I think hangar steak is best when done a medium rare instead of a really bloody rare. It was beautifully tender and the marinade was delicious.
If you're craving red meat and looking for an alternative, I would highly recommend the hangar steak from Saslove's. It is cheaper than the other cuts. About $17 for the roughly two-pound piece and in my opinion, a fair bit more flavourful.

Comments

[Christine]

That hangar steak looks so tender and juicy!

Thanks for coming back, my sister and I have missed reading about your food adventures. We look forward to regularly visiting this awesome blog once again.

~ Christine