![]() ![]() Not much flavor or texture, and many of us chefs consider it the 'beginner' steak. "Filet mignon is the first obvious answer. ![]() Hosea Rosenberg, chef/owner at Blackbelly All three of these are incredibly supple and rival any of the more expensive and highly recognized cuts of meat." Chuck refers to the shoulder and neck of the animal and yields some incredibly well-marbled and flavorful cuts, such as the Denver, flat iron, and shoulder petite tender cuts. ![]() I also love any of the newly popular chuck steaks. You’ll find it to be rich and full with a hearty, beefy flavor, similar to that of a ribeye, but without the price tag. The hanger steak comes from the plate, which is the lower belly of the animal, and literally 'hangs' from the diaphragm. "There are a couple of really wonderful underrated cuts of beef, starting with the hanger steak. Serve it to me at a wedding and I'm fine, but don’t ask me to order and pay for it at a restaurant." Unfortunately, tender is a one-hit wonder when it comes to steak because it is one-dimensional, flavorless, and downright boring. "This is a non-working, unused muscle that is prized for its tenderness. ![]() Carefully transfer to a serving platter and serve.Cory Harwell, president of Eleven Hospitality Group Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Stir sauce and pour into wok (it should immediately start to boil). Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and vegetables are just barely tender, about 30 seconds longer. Add peppers and onions and cook, stirring vegetables in center until lightly charred, about 30 seconds. Push beef to sides of wok to clear space in center. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Place cooking grate on grill and set wok in center. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. To Grill With a Wok Insert: Light one chimney full of charcoal. ![]()
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