SV Hanger Steak, Beets Three Ways

SV Hanger Steak, Marinated for 8 hours and then SV @129F for 75 minutes. Finished in my big green egg over charcoal and oak. Definitely one of the best meat dishes I've made in some time.

Roasted Beets, Pickled Beet Stems, Sauteed Beet greens, citrus vinaigrette, shaved blue cheese, and toasted walnuts (not pictured)

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Jack_Mayer_85396

Really nice Michael! Hanger is probably my favorite cut of beef ...

mike.minasian

Thanks Jack, this one definitely turned out well!

Using meathead goldwyn's advice on his website, I cooked the steak SV a little under what I would normally do, (prefer 132-143) so that I would have enough time on the grill to get a good char and bring it in where I like it. Also used Adam Perry Lang's marinade, rub, and finishing butter which took it outta the park.

I did some marcona almond and pork jowel bacon wrapped dates as an appetizer that was really good.

Jack_Mayer_85396

I have that AP Lang book, gotta take another look at it, thanks for the tip!

mike.minasian

His hanger steak method is great, (substituting SV for extra time on the grill.