I've cooked hanger before but have done so in the way I do skirt. My skirt gets marinated in garlic and lime with the lime softening up the connective tissure. Plus it tastes great when done right, like the steaks I've had at cuban places.
But hanger being so tasty, if I just do salt and pepper will it be too tough? Should I use a tenderizer? Is there a marinade that will intrude less on the beefy flavor?
I may just do a thick salt and peppered sirloin instead if I dont have the time to marinate.
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