Grilled Hanger Steak


Grilled Hanger Steak



This steak is also called a boxeater or back roll, but around here it’s known as a hanger or hanging steak.  The dark meat is exceptionally juicy and has a wonderful taste.


4 hanger steaks from Bastrop Cattle Company – about 12 to 14 ounces each

Olive oil

Lemon zest for garnish


Remove all fat and sinew from the steaks.

Rinse, and pat dry with a paper towel.


Preheat broiler or have the barbecue going.  This is going to be fast!


Remove the center sheet of gristle from each stak and cut each into two pieces down the center


Brush the steaks with oil, and season.  Cook under the broiler or on the barbecue, turning frequently, so they cook evenly over all – this will take abut 4 to 5 minutes under a broiler, or 10 minutes on the barbecue. 

Take care not to cook beyond medium or they will become tough.


Carve into slices against the grain, sprinkle with the lemon zest, and serve with boiled or baked potatoes and a salad.



Soy Marinated Flank Steak

Flank steak is a great grilling steak.  The smoke will compliment the robust flavor of the meat.  This cut is relatively thin, and can be tender, especially if marinated beforehand.  This is an Asian-inspired mixture that will really bring out the taste of the meat.


2 Bastrop Cattle Company flank steaks – about 2 pounds


6 cloves of garlic

2 inch piece of fresh ginger

¼ cup soy sauce

2 Tbsp. rice vinegar

¼ cup fresh orange juice

1 tsp. honey

1 Tbsp. Asian sesame oil

1 or 2 dashes of Asian chile oil


Corn oil for preparing the grill


Marinate the meat for approximately 1 hour.

Pan-Seared Steaks with Herb Sauce

Using either New York Strips or Bone Out Ribeye Steaks:

4 (8 - ounce) steaks

Salt & Pepper              1 Tbsp. vegetable oil


Pat steaks dry with paper towel; season both sides with salt and pepper.  Heat oil in 12 inch skillet over medium heat until just smoking.  Lay steaks in leaving 1/4 inch between them.  Cook 5 minutes each side, including the fat side (running along spine on NYStrips), until nice and brown.  Move steaks to pre-heated oven (300 degrees) for 10 minutes.  Take out, tent with aluminum and let rest for 10 minutes at room temperature.



1 small shallot, minced             1/2 cup white wine

1/4 cup steak sauce base*        1/4 tsp. white wine vinegar

1 Tbsp. unsalted butter      

1 1/2 tsp. minced fresh chives, 1 1/2 tsp. minced fresh parsley and 1 tsp. minced fresh tarragon.  Salt & Pepper.

(recipe for sauce base on website)


Return empty skillet to medium-low heat, add shallot and cook, stirring constantly, until browned (about 2 minutes).  Add wine and reduce to simmer, scraping up any browned shallot.  Add warm sauce base, vinegar, and any accumulated steak juices; return to simmer and cook until slightly reduced, about 1 minute.  Turn off heat and add in butter, chives, parsley, and tarragon with salt and pepper to taste.  Spoon over steaks and serve immediately.                     


Braised Beef with Tomatoes and Herbs

Serves 4 to 6

3 pounds Bastrop Cattle Company chuck steak - cut into 1/2 inch cubes
Salt & Pepper                          
Cayenne to taste
3 Tbsp. olive oil                       
1 bay leaf
2 Tbsp. minced garlic              
1/4 cup flour
1/2 lb. onions - chopped          
1 cup dry red wine
1/2 lb. mushrooms                  
24 pitted, stuffed green olives (optional)
2 cups roasted tomatoes         
1/2 tsp. thyme
1 1/4 cup finely chopped parsley

Cut up meat and sprinkle with salt and pepper.  Heat oil in large skillet, add beef and cook, stirring often.  Add garlic, onions and mushrooms and stir.  As onions turn translucent, sprinkle mixture with flour and stir to coat evenly.  Add wine, tomatoes, olives, bay leaf, thyme, cayenne, salt and pepper.

Cover and simmer on low heat for 1 1/2 hours.  Sprinkle with parsley and serve.