Pan-seared hanger steak with herb and garlic marinade from The Food Lab: Better Home Cooking Through Science (page 342) by J. Kenji López-Alt

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Notes about this recipe

  • averythingcooks on September 02, 2021

    In the intro, the author does state that this marinade does not have one of his 3 essential components (acid) to allow for longer marinating, but when I tasted for salt as instructed my 1st reaction was "it needs acid". So yes, I admit to adding the juice of 1/2 a lime (for a 1/2 recipe) and then a bit of Dijon. We really liked the flavour given to our steaks (not the greatest striploins that marinated for maybe 2-3 hours) but I certainly wouldn't repeat this one as written (even for a much longer marinating flank steak)....just not a match to our palates.

  • bskj123 on February 10, 2021

    really loved the fennel in this recipe.

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