Chef Michael Salmon - Join me in my Kitchen
Hanger steak is a very flavorful and tender cut of beef and is very reasonably priced. It comes from the belly of the cow and is similar in texture and flavor to a flank steak. Rub the steak with ground rosemary steak rub and smoke with hickory or mesquite chips for about 15 minutes. I like to finish my hanger steak on a hot grill to sear the outside with a little charred texture and flavor.
This martini is like a piece of Key Lime Pie in a glass…with a little alcohol. The Graham Cracker crumb is mandatory if you want the full experience. Key limes can be used if they are available, use 3 in this recipe.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
