The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.
Guests can fill lettuce cups with steak and fresh herb sprigs or place steak and herbs in lettuce leaves and roll them. If you can't find Memmi Noodle Soup Base, use a combination of fish stock, soy sauce, sugar, and vinegar.
Hanger steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture. Serve with Oven-Baked Shoestring Fries, if desired.
This recipe is also featured in "Martha Stewart's Dinner at Home".