HANGER STEAK WITH GRILLED SALSA
Provided by Geoffrey Zakarian
Time 3h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
- Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
- Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
- Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.
HANGER STEAK PROVENCAL
Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Number Of Ingredients 4
Steps:
- 1. Set up a grill for both direct and indirect heat.
- 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
- 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.
BUTCHER'S STEAK (HANGER STEAK)
Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
- Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
- Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
- To serve, slice steaks and spoon pan sauce over them.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g
PAN SEARED HANGER STEAK
This perfectly pan seared hanger steak (also known as a Butcher's steak) makes an impressive dinner any day of the week! The key is in taking the extra time to trim the fat so you are left with juicy tender meat that is melt-in-your-mouth delicious!
Provided by Angela
Categories Beef Dishes Dinner Recipes Main Dish
Time 47m
Number Of Ingredients 4
Steps:
- Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
- Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
- Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
- Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
- Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
- Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
- Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
- Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 504 kcal, Carbohydrate 1 g, Protein 46 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 138 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
HANGER STEAK
Provided by Robert Irvine : Food Network
Time 1h
Yield 3 to 9 servings
Number Of Ingredients 8
Steps:
- In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
- For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.
- Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve.
CORIANDER-CRUSTED HANGER STEAK
Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also try it with meaty fish steaks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Seal coriander in a zip-top bag and crush using a meat mallet or small skillet. Add bay leaves and 4 teaspoons pepper and shake to combine. Coat steaks with spice mixture, pressing to adhere.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season steaks with salt and grill, flipping once, 8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Thinly slice against the grain and serve.
Nutrition Facts : Calories 469 g, Fat 22 g, Fiber 1 g, Protein 63 g, SaturatedFat 9 g
SPICE-CRUSTED GRILLED HANGER STEAK
Recipe adapted from Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Sprinkle sugar over coriander and fennel seeds; roughly chop (or process spices in a spice grinder and add sugar in next step). Transfer to a small bowl with shallot, jalapeno, cilantro, and garlic. Pat steak dry and rub all over with spice mixture.
- Heat a grill to high. Clean and lightly oil hot grill. Season steaks all over with salt and pepper. Grill steaks, 8 minutes per side for medium-rare, flipping once. Transfer steaks to a plate and let rest 10 minutes. Thinly slice against the grain and serve with steak sauce, horseradish sauce, or chimichurri.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 48 g, SaturatedFat 7 g
SLOW COOKER PHILLY CHEESE STEAK SANDWICHES RECIPE
This slow cooker Philly cheesesteak sandwiches recipe is one of the most tender Philly cheesesteak recipes!
Provided by Camille Beckstrand
Categories Main Course
Time 7h10m
Number Of Ingredients 8
Steps:
- Spray crock pot with non-stick cooking spray.
- Cut meat into strips, place in slow cooker.
- Add green pepper, onion, broth, and dressing mix.
- Cover and cook on low 7-8 hours, or high 3-4 hours.
- Spoon meat mixture onto bread, top with a slice(s) of cheese.
- Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
- To make this more authentic, top with Cheese Whiz. My husband also likes to top his with A1 sauce.
Nutrition Facts : Calories 435 kcal, Carbohydrate 41 g, Protein 40 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GRILLED MARINATED HANGER STEAK
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 8h25m
Number Of Ingredients 6
Steps:
- Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
- Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.
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