One or Two Bites

By Lori Powell

There is a cut of beef that is so delicious and is becoming more available in national grocery stores that I need to share with you. Hanger steak is a boneless cut of beef that hangs between the rib and the short loin that is connected and supports the diaphragm. Skirt steak is a close second but hanger is thicker, making it easier not to overcook when grilling and is, I think more flavorful and tender.

The best part is that it is not soooo expensive and is packaged in  small amounts. Generally you can purchase it in a ½- to 1-pound piece. The ½ pound is perfect for one with leftovers for a steak sandwich the next day or to serve two at 4 ounces each.

I LOVE steak and enjoy it in small quantities so as not to overindulge. I look at it as almost the delicious garnish on a plate that is overloaded with other healthful dishes such as a wheat berry salad and grilled veggies. So enjoy this super-fast cut of beef with your favorite sides and invite someone over to share a glass of red wine to wash it down.

Grilled Hanger Steak with Rosemary and Garlic

Serves 1 to 2.
1 (8-ounce) hanger steak
1 tablespoon chopped fresh rosemary
1 large garlic clove, chopped
1 teaspoon olive oil
¼ teaspoon sea salt and freshly ground black pepper

Preheat grill to moderately high. Rub steak all over with remaining ingredients and grill, turning, for 4 to 6 minutes for medium rare.  Do not overcook or steak with be tough.

Sides:

Serves 1 to 2

Wheat Berry Salad
Toss 1 cup cooked warm wheat berries with 1 tablespoon red wine vinegar, 2 teaspoons olive oil, 2 tablespoons each chopped basil and flat leaf parsley and ¼ teaspoon minced garlic.

Grilled Zucchini
Slice lengthwise 2 medium zucchini. Brush with 1 tablespoon olive oil and sprinkle with ½ teaspoon each sea salt and freshly ground black pepper. Grill on a lightly oiled grill rack over moderately high heat, turning, until golden brown on both sides, about 3 minutes total. Sprinkle with fresh lemon juice.

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