Hanger Steak Provencal Recipes

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HANGER STEAK PROVENCAL



Hanger Steak Provencal image

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

1 tablespoon herbes de Provence
Coarse sea salt or gray salt
2 tablespoons olive oil
2 (1-pound) hanger steaks

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.

EASY STEAK PROVENCALE



Easy Steak Provencale image

This is a recipe that I copied down from a magazine in a Dentist's office waiting room a few years ago. I'm afraid I don't remember the name of the magazine, but the recipe is yummy! (times do not include marination time)

Provided by Berts Kitchen Witch

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless beef top loin steaks
1 cup red wine
3 garlic cloves (smashed)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 cup black olives
1 cup pimento stuffed olive
1 tablespoon capers in brine
1 cup tomatoes (chopped)

Steps:

  • Pour wine into a large plastic zip-top bag and add smashed garlic cloves.
  • Place steaks into bag, seal and "knead" bag to cover steaks all over in wine.
  • Place in fridge to marinate (at least one hour).
  • Meanwhile, coarsely chop black and green olives.
  • Place olives in a medium-sized bowl; stir in chopped tomato and capers with liquid.
  • Season with black pepper to taste.
  • Place olive mixture in fridge until needed.
  • When ready to cook, season steaks with the salt, pepper and garlic powder.
  • Heat oil over medium heat in a large skillet.
  • Add steaks and cook 2-5 minutes per side for desired doneness (rare to medium).
  • Place steaks on a serving platter and top each with equal portions of the olive mixture.

BUTCHER'S STEAK (HANGER STEAK)



Butcher's Steak (Hanger Steak) image

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

1 (2 pound) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste

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

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