Grilled Hanger Steak with My Favourite Marinade

One of the many, many things that I both love and hate about my local (independent) grocery store is its selection of food. Sometimes, you'll be overwhelmed with options, and sometimes, you'll go in for a flank steak and be met with skirt and hanger steaks and nothing else.

This was the first time I've seen a hanger steak carried in our store, and I couldn't believe how inexpensive it was. If my reading of Bon Appetit is anything to go by, hanger steak has become really popular with chefs over the last few years for its depth of flavour. Its texture makes it a great steak to grill up for fajitas too.

I opted to marinate the steak before grilling it using my all time favourite marinade: a Pam Collacott recipe from way back in the day. This is both my mother's and my favourite recipe. Best of all, if you let the meat marinate overnight, you're practically guaranteed tenderness, regardless of the cut.

Pam Collacott's Budget Steak for a Bunch

(adapted from Canadian Living)

Ingredients

3 tbsp soy sauce
2 tbsp lemon juice
2 tbsp canola oil
1½ tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp minced onion
1 small clove garlic, minced
½ tsp coarsely ground black pepper
¼ tsp dried thyme

1 lb steak (your choice of cut)

Directions

1. Whisk all ingredients except steak together in the bowl/bag you plan on marinating the meat in. Place meat into marinade, turning to coat. Let marinade in fridge for at least 4 hours, but preferably overnight.

2. Grill steak for 6 minutes, turning once for rare, about 8-9 minutes for medium and 12 for well done. Let rest for 5-10 minutes before cutting into thin slices.

In case you haven't seen hanger steak before, here's what the whole marinated and grilled looks like:

Deliciousness!

Sweet Potato Fries with Curry Lime Mayo

Sunday's dinner consisted of flank steak sandwiches - homemade whole wheat bread, Boston lettuce and the juices from the sliced steak - and sweet potato fries. Now, sweet potato fries have been a pain in the butt for me. I haven't been able to get them crisp enough. Today, though, I think I finally got the recipe right!

Sweet Potato Fries with Curry Mayonnaise
Photography by Matthew Kimura (Canadian Living)

 Sweet Potato Fries with Curry Lime Mayo

2 sweet potatoes cut into strips 3/8 inch wide
¼ cup flour
¼ tsp paprika
½ tsp coarse salt
2 egg whites, beaten until frothy

2 tbsp mayonaise
2 tbsp sour cream
juice from ½ lime
¼ tsp curry powder
salt and pepper and sugar to taste

Directions:

1) Preheat over to 425 and line a large baking sheet with parchment paper.
1) Blanch the sweet potato strips in boiling water for 1½ minutes. I did this in two batches.
2) Remove from water and dry on paper towel (or, if you're out, use a tea towel).
3) Mix flour and paprika together in a bag or any sealable container you might have on hand, add potato strips in batches. Remove from bag, shaking off excess flour. Gently toss in egg whites mixture and place on baking sheet. Be sure to make sure you've left lots of room between each fry. This will help make sure they get nice and crispy instead of steaming.
4) Sprinkle with coarse salt and place in oven for 20-25 minutes, turning fries over half way through.
5) Meanwhile, mix remaining ingredients together in a small bowl. Refrigerate until ready to serve.
6) Remove fries from the oven, and serve with the flavoured mayonnaise.
7) Marvel at your culinary ability and bask in the awe of your husband.