Hanger Steaks 500 Gram

Hanger/ onglet steak / lombatello and in spanish solmillo de pulmon
Its one of the four skirts steaks, but for this article, we are only interested in 2 of the skirt steak.

These need to cooked rare or medium at most, in a massively hot pan or grill.

Cooked as a whole and the rested for a good 4 minuted, then (I) serve, cut against the grain, thinly.

Marinated for 2 days before is brilliant and last time we did the bbq course 6 out of the 8 folks returned to the shop the next week to purchase some, its not expensive.

Lemon and souls marinade ( wife as off 28th may 2017) all being well

2 clove crushed garlic
2 chilli
250 ml olive oil
2 table spoons sherry vinegar
2 table spoons Worcestershire sauce
1 table spoon tin chopped tomatoes
100 ml kecap manis ( from ethnic shop)
1 teaspoon freshly ground black pepper
2 table spoon thyme

this marinade we have tried many times with great results, might even help a super market steak taste ok ( me ooow )