The Ultimate Umami Hanger Steak Marinade
Alright, let's get this hanger steak party started! have you ever wondered how restaurants get their steaks so darn tasty? well, a killer hanger steak marinade is often the secret.
I'm gonna spill the beans on my go-to. this isn't just any marinade; it's an umami bomb!
The Ultimate Umami Hanger Steak Marinade
This butcher's steak marinade recipe is my secret weapon. hanger steak is already full of flavour. this marinade takes it to the next level.
This marinade leans on a bit of asian inspiration. think deep, rich umami flavour.
Where does hanger steak come from? well, it is sometimes called "butcher's steak" because, historically, butchers kept this tasty cut for themselves.
This is because it's so delicious! this flap steak marinade is dead easy. prep takes ten minutes. cook time is under ten minutes.
The recipe makes enough for four hungry people.
Why This Marinade Rules
Honestly, this best steak marinade for grilling isn't just tasty. it also uses ingredients you probably already have. the marinade is packed with flavour, and marinating steak overnight makes it so tender.
It's fantastic for a weeknight dinner, or a weekend braai with your mates. this marinade is a winner because it's all about umami steak marinade goodness.
A combination of salty, sweet, and savoury flavours will tantalise your taste buds!
Now, what's the secret to tender hanger steak? A good marinade helps! Acid in the marinade breaks down tough fibres. This is how to tenderize hanger steak .
What You'll Need for This Magical Marinade
Right, gather your bits and bobs. This Asian inspired steak marinade is coming to life. Here's what you need:
- 1/4 cup soy sauce (low sodium is best)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons rice vinegar (or apple cider vinegar if you're skint)
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
- 2 pounds hanger steak, trimmed
This steak marinade with soy sauce and Worcestershire is a guaranteed crowd pleaser.
Right, let's get to it! Next up, it's marinade time.
Alright, let's dive into what you'll need to whip up this amazing hanger steak marinade . Trust me, it's easier than making beans on toast!
Ingredients & Equipment
Honestly, this recipe is all about letting the quality of the ingredients shine. And don't worry, you probably already have most of this stuff in your cupboard.
Main Ingredients - The Butcher's Steak Marinade Recipe Secret Sauce
Okay, so for the magic potion, here’s what you need. This flap steak marinade is the bomb.
- 1/4 cup (60ml) Soy Sauce (low-sodium is your friend, trust me!). Grab the good stuff, it makes all the difference.
- 2 tablespoons (30ml) Worcestershire Sauce . Yep, the one your nan used!
- 2 tablespoons (30ml) Olive Oil (extra virgin). The fancy one.
- 2 tablespoons (30ml) Rice Vinegar . Or apple cider vinegar if that's what you've got knocking about.
- 2 cloves Garlic , minced. Don't be shy!
- 1 tablespoon Brown Sugar . Light or dark, whatever you fancy.
- 1 teaspoon Dijon Mustard . Adds a bit of zing, you know?
- 1/2 teaspoon Black Pepper , freshly ground. Makes a HUGE difference, honestly.
- 1/4 teaspoon Red Pepper Flakes (optional). For that cheeky little kick.
- 2 pounds (900g) Hanger Steak , trimmed.
For the hanger steak itself, look for a nice, deep red colour. it should be well marbled, which basically means it has little streaks of fat running through it.
That's where all the flavour is! this hanger steak internal temperature needs to be watched closely, so get your meat thermometer ready!
Seasoning Notes - Umami Magic
This is where the Asian inspired steak marinade really comes to life. It’s all about balance.
Soy sauce and worcestershire are the base of this steak marinade with soy sauce and worcestershire . they give it that savoury, umami richness.
Brown sugar adds a touch of sweetness. this combo makes it the best steak marinade for grilling .
Garlic and black pepper are your trusty sidekicks. The red pepper flakes? Totally optional. But if you like a bit of heat, go for it.
Feeling adventurous? A little grated ginger never hurt anyone! Don’t you know? You could also try a splash of sesame oil.
Quick sub? If you don't have Dijon, a dollop of English mustard will do the trick. But be warned, it's got a bit more of a kick .
Equipment Needed - Keep It Simple
Honestly, you don’t need a fancy kitchen to make this hanger steak marinade . Simplicity is key, innit?
- Medium mixing bowl. For mixing.
- Whisk. Or a fork, if you’re feeling lazy.
- Resealable plastic bag or shallow dish. For marinating.
- Grill, skillet (cast iron preferably), or broiler. Your weapon of choice.
- Meat thermometer (optional, but recommended). This is crucial for the hanger steak cooking tips and getting that perfect hanger steak internal temperature .
Alternatives? no grill? use a frying pan! no fancy meat thermometer? just use your judgement! (or, you know, buy a meat thermometer).
The most important thing is to get stuck in! and definitely consider marinating steak overnight , it really makes a difference.
And remember, learning how to tenderize hanger steak is essential for that perfect bite.
Alright, let's dive into this ultimate umami hanger steak marinade ! honestly, hanger steak is already pretty darn flavorful. think rich, beefy goodness.
But this marinade? it takes it to a whole new level. i’m talking flavour explosion!
Get Your Prep On!
Okay, first things first: mise en place, darling! you know? get all your ingredients ready. measure out your liquids, mince that garlic.
A little organisation saves so much faff later. it is going to need 10 minutes active prep and at least 30 minutes marinating.
Trust me. also, a quick safety reminder: wash your hands after handling raw meat, yeah?
Let's Make Some Magic: step-by-step!
Right, here's the lowdown on making this butcher's steak marinade recipe I've been tweaking for ages:
- Whisk together 1/4 cup (60ml) soy sauce , 2 tablespoons (30ml) Worcestershire sauce , 2 tablespoons (30ml) olive oil , 2 tablespoons (30ml) rice vinegar , 2 minced garlic cloves , 1 tablespoon brown sugar , 1 teaspoon Dijon mustard , 1/2 teaspoon black pepper , and 1/4 teaspoon red pepper flakes (if you like a little kick!).
- Pop your 2 pounds (900g) hanger steak into a bag or dish. Pour that gorgeous marinade all over, making sure it's coated like a dream.
- Into the fridge it goes! Marinate for at least 30 minutes , or ideally, overnight . Flipping it halfway is key to ensure every bit gets the flavour love. This is what really elevates the flap steak marinade .
- Time to cook! For grilling, get your grill to medium high heat. For pan-searing, get your pan smoking hot! Cook for 3- 5 minutes per side for medium rare.
- Use a meat thermometer. It's your best friend! Aim for 130- 135° F (54- 57° C) for medium rare.
- Rest that beauty for 5- 10 minutes ! Seriously, don't skip this.
- Slice thinly against the grain. This is crucial for tenderness.
This will provide 4 servings !
My Pro Tips (From a Kitchen Disaster Survivor!)
- Don't over marinate! More than 24 hours , and you'll end up with mush. Not ideal, eh?
- Pat the steak dry before cooking. This helps get that beautiful sear. Trust me, it will make the best steak marinade for grilling even better!
- Made too much? This Asian inspired steak marinade can be stored in the fridge for up to 3 days .
I remember one time, I forgot to rest my steak. Honestly, it was like chewing shoe leather! Lesson learned. Now, I always let it rest. Always. It makes all the difference.
Hanger Steak Cooking Tips
Listen, high heat is your friend. get that pan screaming hot! this gives you a gorgeous crust. also, slicing against the grain? it’s non-negotiable, alright? hanger steak can be a bit chewy if you don't treat it right.
Marinating steak overnight gives the flavors time to really penetrate the meat. this marinade is a fantastic way to tenderize hanger steak , resulting in a melt-in-your mouth experience.
Umami Steak Marinade
Honestly? This steak marinade with soy sauce and Worcestershire will transform your hanger steak!
Okay, let's dive into some extra bits and bobs for this amazing umami hanger steak marinade ! Honestly, it's these little things that can really elevate your cooking.
Recipe Notes: Making Your Steak Epic
This isn’t just a butcher's steak marinade recipe ; it's a blueprint for deliciousness. Remember, cooking's all about having a bit of fun, innit?
Serving Suggestions: Get Your Plating On!
Right, so you've got this gorgeous flap steak marinade soaked hanger steak, all juicy and cooked to perfection. How do you make it look as good as it tastes?
Think about contrasting colours. a vibrant green salad next to the dark, rich steak looks ace. or, get fancy with some creamy mashed potatoes swirled on the plate.
For drinks, a cold beer or a bold red wine is just the ticket. personally, i love a crisp pinot noir with this asian inspired steak marinade .
Storage Tips: Keep It Fresh, Keep It Safe
Got leftovers? no worries! pop that cooked steak in an airtight container and it'll happily live in the fridge for up to 3 days.
For longer storage, you can freeze it. wrap it tightly in cling film, then foil. when you're ready to reheat, let it thaw completely in the fridge.
Reheat gently in a pan or the oven.
Now, about the marinade: marinating steak overnight is usually fine, but don't go overboard. too long and the steak can get a bit mushy.
Aim for a few hours, or overnight at most.
Variations: Get Creative in the Kitchen
Fancy a bit of a twist? Here's where you can get clever! For a gluten-free version, swap the soy sauce for tamari. Want it spicier? Add a pinch more red pepper flakes.
If you're watching your sugar intake, you can reduce or skip the brown sugar altogether. seasonal ingredient swaps are also a fab idea.
In the summer, try adding some fresh herbs to the marinade. honestly, the possibilities are endless!
Nutrition Basics: The Good Stuff
So, let's talk numbers, shall we? a serving of this beauty clocks in at roughly 350 calories. you're getting a hefty dose of protein (about 40g) which is fab for building muscle.
Plus, the soy sauce and worcestershire in this steak marinade with soy sauce and worcestershire provide some lovely umami flavour.
It's not just tasty, it's good for you...ish.
Wrap Up
So there you have it! my notes on making the perfect marinated hanger steak. it’s not about being perfect, it’s about getting stuck in and enjoying the process.
Hanger steak cooking tips are great, but don't be afraid to experiment and make it your own! get in the kitchen and give it a go! i’m betting you'll nail it.
And remember, how to tenderize hanger steak really comes down to the marinade and slicing against the grain. you got this!
Frequently Asked Questions
How long should I marinate the hanger steak for the best results using this hanger steak marinade?
For optimal flavour and tenderness, marinate your hanger steak for at least 30 minutes. Ideally, aim for 2-4 hours, or even overnight for a real flavour bomb! Just remember, like a good episode of "Doctor Who," too much time can be a bad thing; avoid marinating longer than 24 hours, as the steak can become mushy.
Can I use this hanger steak marinade on other cuts of beef?
Absolutely! While this marinade is designed to complement the rich flavour of hanger steak, it works beautifully on other cuts like flank steak, skirt steak, or even a sirloin. The umami packed flavour profile will elevate any of these options, giving them that extra "je ne sais quoi." Think of it as the "Mary Berry" of marinades versatile and reliably delicious!
What's the best way to cook hanger steak after it's been marinated?
Hanger steak shines when cooked quickly over high heat. Grilling or pan-searing in a cast iron skillet are excellent choices. Broiling is also an option. Aim for medium rare to medium (internal temperature of 130-140°F), and remember to let the steak rest for at least 5-10 minutes before slicing against the grain to ensure maximum tenderness and juiciness it's the steak equivalent of letting a Victoria Sponge cool before icing it!
Can I store leftover hanger steak marinade, and for how long?
If the marinade hasn't come into contact with raw meat, you can store it in an airtight container in the refrigerator for up to 3-4 days. However, once the marinade has been used with raw steak, it should be discarded for food safety reasons no soggy bottoms here!
Think of it like the "Strictly Come Dancing" rule: once you've used it, it's out of the competition.
Is there a gluten-free option for this hanger steak marinade?
Yes, simply substitute the soy sauce with tamari, which is a gluten-free alternative. Double check the Worcestershire sauce label as well, as some brands contain gluten; look for a gluten-free version, or omit it entirely.
With these simple swaps, you can enjoy this flavorful marinade without any worries, just like a perfect cup of tea comforting and inclusive!
How can I add a bit of a spicy kick to this hanger steak marinade?
Fancy a bit of a "cheeky Nando's" level heat? A simple way is to increase the amount of red pepper flakes, or add a pinch of cayenne pepper. You could also finely dice a jalapeño pepper and add it to the marinade. Start small and taste as you go; you can always add more heat, but you can't take it away!
The Ultimate Umami Hanger Steak Marinade
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 18g |
| Fiber | 0g |
