dsm Dish - July 3, 2025

While hanger steak is a favorite among hardcore grilling aficionados, you likely won’t find it on most supermarket shelves; there’s simply not much of it to go around. “On a 900-pound animal carcass, there are only about 2 pounds of hanger meat,” Lenters explained. Indeed, thanks to the steak’s relative rarity, it’s sometimes called the “butcher’s cut,” as butchers traditionally reserved this rewarding piece for themselves.

So what’s so great about it? According to Lenters, it’s a muscle that hangs from the center of the animal, supporting the diaphragm. Because this muscle doesn’t get much exercise, the meat is notably tender; also, fat on a hanger steak is primarily external, close to the kidney fat, with minimal fat inside the muscle itself. “When you cook it, that outside fat renders beautifully,” he said.

Lenters offered a few cooking tips:
High heat and speed: Whether you’re grilling it outdoors in summer or broiling it indoors in winter, hanger steak is best cooked quickly over high heat.

Don’t overcook it: Lenters prefers the steak medium-rare and advises marinating the meat if you want it more well done.

Slice it right: For the best texture, cook the steak whole and then slice it crosswise. Encourage diners to slice each bite perpendicular to the muscle fibers. Doing so shortens them, making for a more tender bite.

Lenters’ butcher shop sells ready-to-grill hanger steaks and also uses it in one of the shop’s most popular summer dishes: Mongolian marinated beef skewers. “Those are one of our top-selling skewers in the summertime,” he said.

Contributing writer Wini Moranville has covered the Des Moines dining scene since 1997. She currently reports on local restaurants and food finds on her Substack, Dining Well in Des Moines.

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Quick Bites

Berry Patch Farm in Nevada is bursting with reds, whites and blues. Now ripe for picking: raspberries (red, black, golden and purple), blueberries, currants (red and white), plums and even a few sunflowers. The pick-your-own operation is open even this Friday, which could benefit your pursuit of happiness.

Black Cat Ice Cream has closed its location at 2511 Cottage Grove Ave., according to a Facebook post on Monday. The local business known for its unusual flavors will continue to serve customers in Valley Junction. Plus: "We have our sights set on a new home in the heart of Des Moines and plan to reopen this fall."

The World Food Prize Foundation hosts a summer gala on July 26 at the Hall of Laureates to raise money for its ongoing global efforts to make food more plentiful and accessible. The red-carpet event features comedian Donald Gee and the NOLA Jazz Band. Details and tickets are online.

The World Food & Music Festival returns Aug. 22-24 at Western Gateway Park with 56 food vendors representing 23 countries, including 13 new spots and six up-and-comers from the Spark DSM Business Incubator.

Events

Wednesday: An outdoor dinner hosted by Capital Call Vintners at Middlebrook Farm features three courses by chef Aaron Holt of Doolittle Farm, including sous vide Iowa Wagyu, seasonal produce and brown butter cake all paired with wines from Capital Call’s acclaimed Washington vintages.

July 17: The Art of Wine Dinner at the Des Moines Art Center offers a night to sip a flight and see the sights at the museum. Docents will lead tours of the museum before a four-course dinner from Tangerine.

July 22: The Farm-to-Table Vegan Dinner features three courses made with locally sourced ingredients, including veggies grown on site at the Wallace Center in Orient.

July 26: Enjoy a five-course dinner at Whippoorwill Creek Farm by chef Mackenzie Schwartz of Harbinger, featuring farm-grown veggies, beef and goat, all served in a charming, climate-controlled 1880s barn.

July 27: The Des Moines Tea Festival at Des Moines Heritage Center will highlight more than 10 vendors during the daylong festival, sharing history and how-to tips for casual sippers and connoisseurs alike.

Some food trends fall out of favor more quickly than they burst on the scene, but others stand the test of time. Case in point: dips. Styles and formats might evolve, but the thrill of scooping something creamy, cheesy, spicy or sweet transcends generations and eras. No Midwestern party would be complete without at least one seven-layer dip, hummus, guacamole or ranch-spiked treat.

For the perfect mashup of summer flavors, try this BLT dip from Iowa Culinary Institute graduate and blogger Rachel Walker, who has been sharing recipes at The Hearty Life since 2018.

“I love a hearty BLT with fresh heirloom tomatoes from the garden or farmers market, lettuce and thick-cut bacon that is just perfectly crisp,” Walker says. “This dip reminds me of that, but it can be enjoyed any time of the year.”

The dip is easy, and you can assemble most of it days in advance.

BLT Dip

Ingredients
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, softened
2 to 3 cloves garlic, minced
1/2 teaspoon kosher salt
Fresh cracked black pepper to taste
1/2 cup cheddar cheese, shredded
6 to 8 slices bacon, cooked and chopped (reserve 2 tablespoons for garnish)
2 to 3 Roma tomatoes, diced (reserve 2 tablespoons for garnish)
Chives or green onions, finely sliced, for garnish

Directions
In a medium mixing bowl, combine sour cream, mayonnaise and cream cheese. Mix until smooth.
Add minced garlic, salt, pepper and shredded cheese. Mix again.

Gently fold in the chopped bacon and diced tomatoes, then transfer to a serving bowl.

Garnish with reserved bacon, tomatoes and sliced green onions or chives, and serve with grilled or toasted sourdough bread, crispy pita chips, thick-cut chips, or romaine lettuce.

To make ahead: Follow the recipe through step 3, then refrigerate in an airtight container for up to 4 days. Refrigerate bacon garnish separately. When ready to serve, add bacon, garnish and enjoy.

Contributing writer Karla Walsh has written health, travel, food and dining stories for dozens of local and national publications including, Allrecipes, Better Homes & Gardens and Food & Wine. You can find her on Substack, What's Good.

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If you're looking for a great book this summer, pick up a copy of "The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats." Daniel Stone's 2018 biography tells the tale of David Fairchild (1869-1954) who trekked to more than 50 countries to collect (and occasionally steal) varieties of fruits, vegetables and grains to bring back to the United States. During his career at the USDA, he helped introduce Americans to more than 80,000 species and varieties of plants, including some of the modern grocery store's greatest hits: pistachios, mangoes, quinoa, Japanese cherries, Persian limes, Meyer lemons and Hass avocados. Think of him the next time you stroll the produce aisle. — Michael Morain, dsm editor