Hangar Steaks - Hangar Steaks were very inexpensive until somewhat recently, Americans became aware of this tasty cut and started looking for it in more than just restaurants. The problem with that is unlike other cuts like filets and rounds there is only 1 hangar steak per animal and it is fairly small. So it can be difficult to keep enough in inventory, especially since it is a very tender steak, for this reason, the price has increased year over year and what was once a great choice for jerky is starting to price itself out of the game, which is a shame as this is an excellent cut for jerky.

Liberally salt and pepper both sides of the meat. Once coals (natural lump to be exact) are red hot you will want to remove any loose ashes with hair dryer or in my case with a low powered leaf blower. (you’ll want to be especially careful in dry weather) Add meat directly to the coals and cook for 1 minute to 1 minute 20 seconds per side. Remove from grill and double wrap in heavy duty foil and let rest for 15 minutes. Slice thinly across the grain and return to foil pack and toss with juices. Eat as is, or serve with grilled peppers and onions on tortillas or buns. BTW…there is zero ash or grittiness on the final product.