Marinated Fire-Grilled Harnkegger Steak

Post date: Sep 01, 2015 2:57:11 PM

--By Bombulina Tastyspoon--

With the Harnkegger Games in full swing it's time to delve in to a hidden tradition of some of the dwarven athletes. Harnkegger steak, is the traditional meat consumed by many dwarven athletes that will compete in the games. There are many ways of preparing Harnkegger Steak, yet the below recipe is one from a famed two time Harnkegger champion, who shall remain anonymous (for fear that he will be thrown out of his clan for telling the secret of the famed Harnkegger Steak).

When you are around dwarves of the Blue Mountains you often hear such great things about Harnkegger steak, that I decided it was time to give it a try myself. Prized for its robust flavour, it is the finest piece of the flank of an Ered Luin buck, often called “the hunter’s filet”, as hunters in the know keep it for themselves rather than sell it.

Like skirt steak, or hanger steak, Harnkegger steak is best marinated and cooked to no more than medium rare or it can become tough and lose its moist, tender texture. Harnkegger steak also has a tough membrane running through the middle of it, so it must be removed, which then separates the meat into two elongated pieces that look like a slim tenderloin.

When I was given a fresh cut by a dwarrow hunter and brought it home, I assembled the ingredients for my marinade: Olive oil, salt, pepper, crushed garlic, fresh chopped rosemary and thyme, lemon and a strong mustard. I must add that I was lucky to find a hobbit merchant that was eager to get me all of these items, though some at a pretty price.

I added all my marinade ingredients to a bowl. After I mixed up the marinade, I put the two pieces of Harnkegger steak in a bag and poured the marinade over the meat, making sure to coat it thoroughly.

The meat-bag went into the snow near my homestead for the evening. Later, I pulled the meat out of the snow and out of the bag. I seasoned the steak with salt, dried garlic and a smidgen of brown sugar and let the meat sit for a while so it could come up to room temperature.

A bit later, I fired up the oven, and added pieces of oak in the fire to improve the flavour.

After about 10 minutes on the grill I flipped the steaks. When I noticed they were nearly done I put them on the hottest side of the grill for a few seconds; ensuring the best grill burn.

Then it was time to slice up the pieces and serve them up with a bit of buttery bread.

The dwarves in my family were stunned at the fork-tender texture of the meat. It almost melted in our mouths, and what incredible, rich beefy flavour! We’ll be doing this again, next Harnkegger, and hope you’ll give it a try too.

((Interested in trying this recipe for real? Ask for a Hanger steak at your local butchers, just use the fridge instead of the Homestead snow :) ))