Grilled hanger steak, medium rare, lightly seasoned with salt and pepper, basted with flaming bone marrow from a flambadou to add incredibly intense smoky, beefy flavor. (served with my home made chimichurri sauce.)
- 500g Hanger steak
- One bone marrow shaft
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Prepare hanger steak for grilling, by removing any silverskin and the tough, connective tissue running down the center, at the tip of the ‘V’ created by the grain.
- Salt your steak on both sides, place back into the fridge for at least 1 hour, 3 hours being best.
- 1 hour before you intend to cook, light your grill and allow it to come up to temp. We’re looking for 500f+
- At least one hour before cooking, take your bone marrow shaft out of the fridge to allow it to come up to room temp. The higher temp (not fridge temp) will make scraping out the marrow easier, and ‘bursting into flames’ in the flambadou easier too.
- Once your grill is up to 500f+, take your steak from the fridge, pat dry with kitchen paper and very lightly oil both sides.
- Place onto your grill and DO NOT close the lid.
- Flip the steak every 30 seconds. This sounds too often, but it helps toward building a flavorful crust without overcooking the inside.
- After 3 minutes (1.5 mins each side), check the internal temperature of your steak very often. You are aiming for 120f to 125f internal and because it is a thin steak, it can very quickly overshoot your target temp if you don’t check internal temp regularly.
- Once you reach 120f to 125f internal, remove the steak from the grill and rest under tin foil for a good 7 to 10 minutes. During this time the internal temp will rise to 130f to 135f due to carryover cooking, and take it to a perfect medium rare.
- While the steak is resting, place your flambadou directly into the hot coals, and place a couple of embers inside. Allow it to sit there for the whole time the steak is resting, it will come out glowing red hot.
- Once the steak is rested, slice it into thick medallions, cutting against the grain and on a bias.
- Now, wearing heatproof gloves, take the flambadou from the coals and insert a piece of the bone marrow. It will instantly ignite and melt. Drip the flaming marrow fat all over the sliced hanger steak.
- Grind fresh pepper over the steak. Now eat and enjoy.
If you cannot get hold of bone marrow, beef tallow or pork fat will also work well.
I served mine with homemade chimichurri, but you can serve with any accompaniments you wish.
(Prep time excluding waiting for grill to come up to 500f+ temp is only 5 minutes.)
Keywords: Hanger steak, bone marrow, flambadou