Grilled Hanger Steak On Toasted Country Bread Recipes

SIMPLE GRILLED HANGER STEAK WITH WORCESTERSHIRE, GARLIC, AND THYME

Steps:

• In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
• Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain - it's not always easy to tell.

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 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.