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Sunday, September 9, 2012

Hanger Steaks with 125th Street Malanga Mash

By Juvy S. Iliwiliw

The mash is named for Spanish Harlem's historic market street where Martinez's grandmother would buy malanga, a knobby tuber. Hanger steaks are sold in doubles (two steaks attached by connective tissue).Ask the butcher to separate and trim them. You can look for malanga at Latin markets or online at I know you will do everything for this recipes. You won't regret your sacrifices in completing its ingredients. Good luck!


You will need:

4 10- to 12-ounce hanger steaks, trimmed of fat, sinew, and center connective tissue

4 teaspoons powdered adobo seasoning

½ cup fresh orange juice

¼ cup fresh lemon juice

2 tablespoons white wine vinegar

4 tablespoons canola oil, divided

Here's how:

Sprinkle steaks with adobo seasoning. Place in single layer in 13x9x2-inch glass baking dish. Mix orange juice, lemon juice, and vinegar in bowl; pour over steaks. Let marinate at room temperature 1 hour.

Heat 2 tablespoons oil in each of 2  heavy large skillets over medium-high heat. Remove steaks from marinade; sprinkle with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Serve with malanga mash.


You will need:

4 garlic cloves, peeled

2 pounds malanga, russet potatoes, or rutabagas, peeled
   cut crosswise into 1-inch-thick slices

1 cup (or more) low-salt chicken broth or vegetable broth

Here's how:

Preheat oven to 375oF. Combine oil and garlic in custard cup. Cover with foil; bake until garlic is soft, about 35 minutes.

Meanwhile, cook malanga in large saucepan of boiling salted water until very tender, about 35 minutes; drain. Transfer malanga to large mixing bowl. Add 1 cup broth and roasted garlic with oil and beat with electric mixer until fluffy and almost smooth, adding more broth by tablespoonfuls for desired texture. Season to taste with salt and pepper.

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