Peppered Beef & Gravy

The best thing I like about cooking a large piece of beef on the grill, or oven, is what you can do with the leftovers. I took some thin slices of the Grilled Hanger Steak we enjoyed the other night and made this Peppered Beef & Gravy. This would also work well with round steak, or any other inexpensive cut of beef. It was great over rice, but would also work over egg noodles or mashed potatoes. 

 Ingredients
2 tsp minced garlic (or garlic powder)
1 tsp minced ginger (I used ground ginger)
1 cup beef stock (I use homemade)
1 1/2 lbs. beef, thinly sliced (any type of inexpensive beef works, such as round steak)
1/3 cup red wine
1 tsp course-ground black pepper (or more to taste)

2 tbls soy sauce
1/3 cup flour

Method
In the morning, marinate beef strips in wine, pepper, soy sauce, garlic, ginger and beef stock; cover and set aside in the refrigerator (6 hours or more). When ready to cook, preheat oven to 300 degrees. Add marinated beef to a 9 x 9-inch casserole dish sprayed with cooking spray; sprinkle flour over all and stir to mix well. Cover and bake one (1) hour or until gravy has thickened and beef is tender. Serve over rice, egg noodles or mashed potatoes with the veggie of your choice.


Cooks note - Marinate overnight and cook in a slow cooker for 8 hours the following morning = dinner ready when you get home.

Enjoy,
Mary

Grilled Hanger Steak

Probably one of the "lessor" known steaks, but prized for its great flavor, is the Hanger Steak.

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is usually the tenderest cut on an animal and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness. (source:  wikipedia)

I recently purchased a side of 100% grass-fed Angus beef with another friend, from Hill Creek Farms - Hartsville, and this was one of the first steaks we tried from that order. Believe me when I say it didn't disappoint! It was absolutely delicious, moist and tender.

RECIPE
Ingredients
1.5 lbs. hanger steak, trimmed of excess fat and silver-skin
2 tbls. olive oil
2 tbls. whole peppercorns
1 tbls. salt
4 garlic cloves, thinly sliced
4 large sprigs rosemary (leaves and stems), roughly chopped

Method
Place hanger steaks in a shallow baking dish or plate and rub with olive oil. Add peppercorns, garlic cloves, rosemary and 1 tablespoon salt and rub until seasonings are evenly coating surface of steak. Transfer to a plastic zipper-lock bag and seal, squeezing out as much air as possible. Refrigerate for at least 2 hours and up to overnight.

Remove steak from refrigerator and let come to room temperature 30-60 minutes. Season with more salt, if desired, and grill steak on a sear burner or over high heat 4-5 minutes per side and continue grilling and turning steak frequently until internal temperature is 130 for medium rare. 

Remove from heat, cover with foil and let rest 5-10 minutes before serving. Slice against the grain and serve immediately.

Yield:  4 servings

Enjoy,

Mary

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