Grilled Hanger Steak On Toasted Country Bread Recipes

GRILLED HANGER STEAK ON TOASTED COUNTRY BREAD

Steps:

• Preheat a grill pan over medium-high heat. Rub bread with cut side of garlic. Brush lightly with olive oil. Transfer to grill pan and cook until toasted, turn, and toast remaining side. Set toasted bread aside.
• Season steaks with salt and pepper; oil grill pan and add steaks. Cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer steaks to a platter to rest. Set aside and keep warm.
• Meanwhile, heat butter in a medium saucepan and place over medium heat for 30 seconds. Add shallots, and cook until golden, about 5 minutes. Remove pan from heat, add vinegar, and carefully return to stove. Cook over medium heat for 2 minutes, add wine, and continue cooking until reduced by half. Set aside and keep warm.
• Place two slices bread on each of 4 plates. Slice steaks 1/2-inch thick and place on bread. Spoon sauce over steak and serve.

GRILLED HANGER STEAK

Steps:

• Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
• Preheat the grill.
• If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
• Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
• Slice the steaks on the bias and serve immediately.
• Wine Pairing Suggestion: Bandol red

GRILLED HANGER STEAK

Steps:

• For Arnold's beef rub: Stir together the margarine, granulated garlic, paprika, salt and pepper in a bowl.
• For the hanger steak: Rub hanger steak night before with Arnold's beef rub on top side. Let set, refrigerated, overnight.
• For the collard green chimichurri: Add collard greens, parsley, olive oil, vinegar, horseradish, salt, sugar, pepper flakes, garlic and 1 cup water to a bowl. Stir and let sit, refrigerated, overnight. Taste and maybe add salt and more horseradish to taste.
• For the jalapeno cheese grits: Bring broth, cream and milk to a boil in a saucepan, then add grits. Reduce heat to a simmer and stir grits with a wooden spoon. Cook, stirring every few minutes so grits don't stick, until grits start to soften, about 15 minutes. Add Gouda, Parmesan, butter, white pepper and jalapeno and continue to cook on low, stirring, until all cheese is melted and grits are soft and creamy, 10 to 15 minutes. Add salt to taste little at a time.
• Heat a charcoal grill for cooking with cherry wood chunks.
• Cook hanger steak on top of coals and cherry wood chunks until medium-rare. Thinly slice steak. Serve on jalapeno cheese grits and covered in collard green chimichurri sauce.

GRILLED HANGER STEAK

Steps:

• Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
• Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
• Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub the steaks with olive oil and lightly sprinkle with sea salt.
• When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
• Slice about 1/4 inch thick, across the steaks, and serve warm.