Pan seared Hanging Tender
1/2 tbsp cumin
1/2 tbsp black pepper
1 tbsp garlic salt
1 tbsp onion salt
4oz balsamic vinager
4 oz tamari sauce
1 c Worcester sauce
Whisk together marinade ingredients in large bowl, pour over meat and marinate in refrigerator for 3-6 hours. This marinade and process will work well with other boneless steaks, such as flank, sirloin, flat iron, and even New York.
Hanging Tender is best cooked on a hot grill for short time, served medium rare.
Let meat rest for a few minutes after grilling then slice into thin strips on the diagonal, as you would with London Broil.
Serve with greens, carrots, and rice or quinoa.
Submitted by Valdi, augmented by Anna