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Recipe: Rozanne Gold's Flap, Hanger, or Skirt Steaks with Sumac

Friday, November 01, 2013

Rubbed heavily with ground sumac and put in a searingly hot pan on a thin layer of salt, flap, hanger, or skirt steaks are quite addictive prepared this way—with a resultant ruddy, crispy exterior.  Ground sumac can be found in Middle Eastern markets.

2 pounds flap steaks, skirts steaks, or hanger steaks
1/2 cup ground sumac
extra-virgin olive oil

If cooking on the stove top, dredge the steaks in the sumac.  If broiling, rub a little oil onto the steaks before dredging in the sumac.  Heat a large pan with a thin layer of salt until searingly hot.  Add the meat and cook over high heat for 4 minutes on each side for rare.  Transfer to a cutting board.  Let rest 5 minutes. Drizzle with more oil. Serves 4 


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