Like my body, my expertise in the art of cooking meat will always be a work in progress.
There will be times when I mess up big time and cook hockey pucks and there will be times when I’m nailing it and grill like a Texan.
Most of the time, I keep it simple, so it’s pretty hard to mess up – like with today’s recipe, a seared hanger steak.
If you’re nervous to cook meat, don’t fret. Just embrace it. Cooking meat is definitely not as easy as roasting a head of cauliflower and calling it a steak. Meat’s fickle.
I think the main issue is that you can get such varying quality of meat – sometimes it’s fatty, sometimes it’s lean, sometimes it’s thin, sometimes it’s thick. So, depending on what you’re making, your recipe may fail, even if it worked flawlessly at one point.
Each summer, I make it a goal to become more confident with cooking meat. The problem is that I rarely ever eat meat, so the thought of working more with it seems, well, wasteful.
Last summer, I focused on marinades – marinades can make you look like an Iron Chef. If you can marinate your meats, even if you overcook them, they’ll still have great flavor and your guests or your date will forget that it took them 2 minutes to chew through a piece of their steak. Hopefully.
My main source of protein is probably fish. I probably eat chicken once or twice a week, while the rest of the time, I eat vegetarian/vegan.
Long story short, with this recipe, you can’t go wrong. Hanger steak is easy to handle, easy to cook and this recipe, well, it’s as basic as they get – an easy quick weeknight meal that’s packed with flavor, on account of the hoisin-based marinade.
Everyday Detox Giveaway
Also, don’t forget about the Everyday Detox cookbook giveaway! The giveaway ends today at 5pm EST. Enter below (open to US addresses only) – good luck!
How often do you eat meat? What’s your main source of protein?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points