Hanger Steak vs Skirt Steak: My Flavorful Pan
Wondering how to master hanger steak vs skirt steak? Learn simple skirt steak recipes and pan-sear both cuts to juicy perfection with easy tips.
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Cooking tools:
- Cast iron skillet
- Grill
- Vacuum sealer
- Pepper mill
- Skillet
- Oven
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 1 hanger steak (about 12-16 oz / 340-450 g)
- 1 skirt steak (about 12-16 oz / 340-450 g)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil or vegetable oil (for searing)
- 2 cloves garlic, smashed (optional)
- 2 sprigs fresh thyme or rosemary (optional)
- 1/4 cup beef broth or red wine (60 ml) (optional)
- 1 tbsp unsalted butter (14 g) (optional)
- 1 tsp Dijon mustard (optional)
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