HANGER SOUVLAKI WITH CHEATER’S TZATZIKI

© 2018 by Rob Firing

SERVES 2

Hanger steaks take remarkably well to marinades, thanks to their loose fibres and extra surface area, which help distribute the marinade through the meat. Since souvlaki portions are chunks instead of slices, marinades serve to tenderize as well as add flavour, just as they do in traditional lamb souvlaki. This marinade also helps the meat retain moisture, so you can cook your souvlaki all the way to medium and enjoy a lovely, dark crust to complement the garlicky “cheater’s” tzatziki (there is no need to drain the yogurt, and cucumber is omitted altogether). The flavours and textures in this dish are immensely gratifying, as if matched in the mists of Mount Olympus.

ZEST AND JUICE OF 1 LEMON

2 LARGE ONIONS, 1 QUARTERED AND 1 GRATED, JUICE RESERVED

1 TABLESPOON DRIED OREGANO

1/2 TEASPOON SALT

FRESHLY GROUND BLACK PEPPER

2 HANGER STEAKS, CUT INTO TWO-BITE CHUNKS

TZATZIKI

1 1/4 CUPS PLAIN FULL-FAT (10% OR HIGHER) GREEK YOGURT

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 CLOVE GARLIC, FINELY GRATED

PINCH OF SALT

FRESHLY GROUND BLACK PEPPER

MARINATE STEAKS: In a bowl or resealable freezer bag, combine lemon zest and juice with grated onion and its juice. Crush oregano between your palms and add to onion mixture. Season with salt and pepper. Add chunks of hanger steak. Turn to coat well. If using a bowl, ensure steak is submerged in liquid and cover. If using a resealable bag, squeeze out air and seal, then slosh meat around until evenly coated. Let sit at room temperature for 30 minutes to 1 hour, or refrigerate for up to 1 day (longer than that and I find the meat becomes too soft).

MAKE CHEATER’S TZATZIKI: In a bowl, combine yogurt, olive oil, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes to let flavours meld.

ASSEMBLE AND GRILL SOUVLAKI: When nearly ready to grill, gently squeeze meat of some of its marinade (just so it’s not soaking wet; be careful not to brush off the bits of onion and lemon zest), then thread somewhat tightly onto metal skewers, alternating each piece with a single layer of quartered onion.

PREPARE YOUR CHARCOAL GRILL to one-third cooler than peak heat, or heat your gas grill to medium-high (preheated on High for 10 minutes, lid closed). Grill souvlaki skewers until they darken and develop a nice crust, and are cooked through to medium.

SERVE with chilled cheater’s tzatziki and your choice of side.