What can you do with a Hanger Steak?

I get hanger steaks from my farmers market. I love the guy I get meat from there and seriously he can sell me anything I will buy it. I know the meat will be good, just half the time, when I get home, I have NO idea what to do with it - I dont want to destroy it. But hanger steak is tricky I have learned and if you buy if from an organic meat guy, it isnt all that cheap , so the pressure is on to make it right!

This cut of meat is NOT for anyone that wants well done or anything more done than medium rare OR you will chew your face off and any flavor just goes away.

The Hanger Steak is a thick strip of meat from the underside. It hangs between the rib and the loin. It is a bit stringy.

Ingredients:
1 3-4# hanger steak

Tenderize with fork or a meat tenderizer on both sides.

Mix together:
2 1/2 cups balsamic vinegar
1/2 cup Worcestershire sauce
1 1/3 cups brown sugar
1 tablespoon salt
salt and pepper to taste

Combine 2 cups of balsamic vinegar with Worcestershire sauce, brown sugar and 1 tablespoon salt. Mix until the sugar is dissolved.

Put hanger steaks in a ziplock bag. Pour marinade over steaks, seal bag and turn to coat. Marinade hanger steaks for at least 3 to 4 hours up to 6 will work.

Take the 1/2 cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce by half. Set side and allow to cool. Vinegar will continue to thicken as it cools.

Get out the cast iron and make it good and hot. Sear both sides for about a minute.

Brush with the thickened balsamic and put underneath the broiler for NO MORE than 3 minutes per side. Brush each side with the thickened balsamic after you turn them - and when you are done.

I made this in the winter and usually this is a grill thing, but not tonight, so the broiler works just as well this time of year.