Spring is (barely) in the air and we have started one of our weekly traditions at Madonia.Kitchen.  What is that tradition you ask?  Laying in bed on Saturday morning and watching BBQ videos!

This week, we were inspired by Malcolm Reed's Grilled Hanger Steak.  My mouth was watering as I watched the video.  Malcolm explains it the best way...hanger steak looks like a tenderloin and tastes like a rib eye.  Cooked to about 130 degrees, this a tender, luscious bite.  There are two things that you have to remember about this cut.  First, you cannot over cook this meat.  If you like your steak well done, buy something else.  Second, let the meat rest.  If you cut it too soon, all of juices you sealed in at that high heat will go to waste.  

Hanger steak is not as easy to find as you would think.  Luckily, Sages Meat Market, located here in Oswego Illinois did not disappoint! Sages offers an amazing variety of meats, all freshly cut, and some already prepared in amazing marinades. They share specials on Facebook daily and the best way to get any special cuts quickly is to call in advance (24-48 hours) and they will have your order waiting!

The recipe is so simple and the cook time is very quick.  Olive oil and some coarse steak seasoning is all you need.  I used Weber's Chicago Style Steak Seasoning or you can try Malcom Reed's Killer Hogs Steak and Chop Rub.  I thought the seasoning was a little salty and to be honest, the next time I make this, I'm just going to use kosher salt and coarse black pepper.

Cook time is about 2 minutes per side for a total time of 8 minutes, all at 500 degrees on a direct flame.  Let the steak sit 10 minutes before you serve it.  We served this with a side of sweet corn (frozen from last year's crop) and a bottle of Frank Family Cabernet Sauvignon.

Today, we served the leftover hanger steak on some toasted french bread with a slice of provolone cheese.  BEST steak sandwich I have ever had!

Looking forward to trying this one soon for a family gathering!  Enjoy!