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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.

Source: Martha Stewart Living, June 2012
Total Time Prep Servings



Cook's Notes

The recipe can be doubled to feed a crowd or used for sandwiches.

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How would you rate this recipe?
  • MS11054411
    27 JUL, 2012
    GRACIAS!!!!!! Con sus recetas , todo es facil , delicioso y siempre quedo bien con mi familia. Saludos desde Mexico.

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