Streams

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 


Tags:

More in:

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.

Sponsored

Feeds

Supported by