09 Jun2016

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This is one of the easiest dishes I have EVER made. A few people sent me an email after I posted a picture of this dish the other night requesting more details on how to make it. I am embarrassed to say it barely warrants a recipe, but here it is for the insistent ones. Take good hanger steak, also known as onglet, and cut it into say two inch wide slices. Cut and marinate just enough meat for the number of people eating at that meal. I cut four pieces, or around 1.4 pounds worth, and well, that was a bit much for two. Then put it in a plastic zip lock bag, add say 1.5 tablespoons of kikkoman soy sauce, say 1 heaping tablespoon of homemade tamarind puree or paste, a half tablespoon of balsamic vinegar and a few dashes of Worcestershire sauce. Add some freshly cracked black pepper, a bit of salt and smush this all together and let it sit in the fridge for two hours or so. Heat up a cast iron pan or the grill if you are doing other items, then sear the meat and cook it to the desired state. I seared for about 2 minutes on one side, flipped it over and stuck it in a 375F oven for say 5 more minutes. Let it rest for a few minutes (say 5-7 minutes) and slice against the grain and serve. Quick, easy and incredibly delicious for the tiniest amount of effort.

We had this with a large green salad. But honestly, I could have easily eaten this with several cups of rice. :)

 

COMMENTS:

  1. Natie says:

    Oh, man!! I am such a carnivore! This looks so good…

    Jun 9, 2016 | 9:08 pm

     
  2. tsitsirya says:

    This meat plus wine equals Perfect! Now I’m hungry O.O

    Jun 10, 2016 | 11:41 am

     
  3. Footloose says:

    This is a welcome change from the default squeeze of calamansi which is hard to beat although tamarind paste has the advantage of thick clinging consistency. I saw pyramids of tamarind balls in my town’s wet market as a kid but don’t recall ever seeing mother buy them. She invariably used mature but still green tamarind as souring agent for our sinigang. It seems that neighbouring countries use them more frequently in their cuisines, in satay sauce for example and fried potatoes with tamarind glaze. It’s available here already prepared and ready to use, all de-seeded and strained, ever so convenient in the perpetual absence of calamansi.

    Jun 11, 2016 | 11:20 pm

     
  4. jay says:

    Hey MM! what do i tell Mr. Butcher in the Philippines? i am not sure if he knows what Hanger steak is. much less an Onglet hahahhaa!

    do i tell him its for bistek but thicker?

    Jun 13, 2016 | 9:37 am

     
  5. Marketman says:

    jay, I am not sure if they sell this cut locally, or maybe you’ll have to go to places with whole carcasses and point it out (google it to find out exactly where it comes from). I got this hanger/onglet from S&L Fine Foods, on Yakal Street, it’s imported (as most beef is in the Philippines) but it’s a reasonably priced cut compared to say snazzier steaks like sirloin or tenderloin.

    Jun 13, 2016 | 12:29 pm

     
  6. jay says:

    oh cool S&L it is. :)

    thanks MM!

    Jun 13, 2016 | 2:19 pm

     
  7. Wella says:

    Hi MM! Will prepared tamarind paste yield similar results? Thanks!

    Jun 14, 2016 | 3:55 pm

     
  8. Marketman says:

    Wella, yes, prepared bottled thai tamarind paste should work, though it might be a bit sweeter than homemade, so make some adjustments there. But it should work.

    Jun 14, 2016 | 8:36 pm

     

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