This grilled Miso Flat Iron Steak with Soba Noodles draws inspiration from Harry Soo’s travels to Japan, where he experienced the amazing tradition of eating top-quality beef with soba noodles.
Grilled Hanger Steak
Grilled hanger steak is a flavorful and tender cut of beef, that many cooks don’t know about. The flavor is similar to ribeye with the tenderness of a filet.
This steak is cut from the belly and is usually sold as a whole piece. There is quite of a bit of connective tissue, which is best to remove before grilling.
Seasoned in steak rub, this steak cooks up quickly, so it’s an easy meal to prepare. It is served with seasoned mushrooms, with a bit of garlic, shallots and red wine.
2 (3 pound, 1.4kg) hanger steaks
1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup Killer Hogs Steak Rub (or your favorite steak rub)
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons finely chopped shallots
1 pound (450g) baby bella mushrooms
1 teaspoon Killer Hogs AP Rub (or your favorite rub)
1/2 cup Worcestershire sauce
1/4 cup red wine
cast iron skillet
Prepare the grill for direct cooking over lump charcoal, about 500 degrees F (260 degrees C).
Remove the connective tissue between each section of hanger steak, splitting it into two pieces. Trim away any excessive silver skin or fat.
Coat each steak with 1/4 cup olive oil. Sprinkle steak rub over all and let rest for 20 minutes.
Place a cast iron skillet on the grill and add the butter and remaining olive oil. Sauté garlic and shallots for 2 to 3 minutes.
Add mushrooms and season with AP rub. Toss the mushrooms in the butter mixture to coat.
Pour in the Worcestershire and wine and continue to cook until the mushrooms are brown and the liquid reduces. Remove from the grill and cover until ready to serve.
Grill the steaks for 2 minutes on each side, until the internal temperature reaches 120 to 125 degrees F (49 to 52 degrees C). Remove from the grill and rest, loosely covered, for 5 to 10 minutes.
Slice the hanger steak across the grain and serve with the mushrooms.