Hanger Steaks with 125th Street Malanga Mash |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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The mash is named for Spanish Harlem's historic market street where Martinez's grandmother would buy malanga, a knobby tuber. Hanger steaks are sold in doubles (two steaks attached by connective tissue). Ask the butcher to separate and trim them. Ingredients:
4 10- to 12-ounce hanger steaks, trimmed of fat, sinew, and center connective tissue |
4 teaspoons powdered adobo seasoning |
1/2 cup fresh orange juice |
1/4 cup fresh lemon juice |
2 tablespoons white wine vinegar |
4 tablespoons canola oil, divided |
125th street malanga mash |
Directions:
1. Sprinkle steaks with adobo seasoning. Place in single layer in 13x9x2-inch glass baking dish. Mix orange juice, lemon juice, and vinegar in bowl; pour over steaks. Let marinate at room temperature 1 hour.
2. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Remove steaks from marinade; sprinkle with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Serve with malanga mash.
3. *Available at Latin markets.
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