HOW TO COOK HANGER STEAK
Learn how to cook the most prized cut of beef: hanger steak. You'll learn how to cook hanger steak perfectly every single time so that not an ounce will ever go to waste.
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Remove steaks from packaging and allow to sit at room temperature for 30 minutes.
- Preheat an oven to 400 degrees F.
- Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub onto both sides of steak.
- Get an oven safe skillet heating over high heat. Add in 2 tablespoons of the butter and let melt. Add in steaks and sear 2 to 3 minutes each side. Add in remaining butter and let it melt as the meat sears, using a spoon to baste the top side of the steak with the butter as it sears.
- Once seared, place the skillet into the oven and cook until steak reaches an internal temperature of 120 degrees F, about 5 to 10 minutes.
- Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise giving you a perfect medium-rare.
Nutrition Facts : Calories 761 kcal, Protein 73 g, Fat 52 g, SaturatedFat 24 g, Cholesterol 275 mg, Sodium 1390 mg, 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.
BUTCHER'S STEAK WITH LEAFY GREENS SALSA VERDE
Butcher's steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It's a cut that hangs off the cow's diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn't hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.
Provided by Alison Roman
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season steak well with salt and pepper and set aside.
- Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
- Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
- Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
- Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
- Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 579 milligrams, Sugar 1 gram, TransFat 1 gram
CHIMICHURRI HANGER STEAK
To be tempted by Argentina is to dream of steak on a grill, and it's no accident that the meat echoes the density of the malbecs from Mendoza. Terroir, or sense of place, helps define character and flavor. Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines. And what would beef in Argentina be without a slather of chimichurri, the iconic parsley-based green sauce? It is both sharply hot and herbaceously cool, especially with the addition of mint to play up the whiff of eucalyptus in the wines. In this recipe, though, the chimichurri is not really a sauce. It is meant to play a more intimate role, seasoning the steak inside and out. My choice of steak is hanger, which often delivers an appealing funkiness, even when it is not from grass-fed beef like that in Argentina.
Provided by Florence Fabricant
Categories dinner, easy, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.
- Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
- Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 14 grams, Sodium 639 milligrams, Sugar 0 grams, TransFat 2 grams
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