Grilled Hanger Steak With Cucumber Salad Recipes

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HANGER STEAK WITH GRILLED SALSA



Hanger Steak with Grilled Salsa image

Provided by Geoffrey Zakarian

Time 3h5m

Yield 4 servings

Number Of Ingredients 16

2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks
4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves
1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling

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.

GRILLED HANGER STEAK



Grilled Hanger Steak image

Provided by Anne Burrell

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 sprigs fresh thyme, leaves picked and chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Extra-virgin olive oil
2 pounds hanger steak, trimmed
Kosher salt

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



Grilled Hanger Steak image

Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

3/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper, plus more for grilling
2 pounds hanger steak
5 garlic cloves, smashed and peeled
Coarse salt

Steps:

  • In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
  • Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.

GRILLED MARINATED HANGER STEAK



Grilled Marinated Hanger Steak image

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

1/4 cup safflower oil
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
2 teaspoons freshly ground pepper, plus more for seasoning
1 hanger steak (1 1/2 to 2 pounds), cut lengthwise into 2 strips and membrane removed
Coarse salt

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.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD



Sweet and Salty Grilled Steak With Cucumber Salad image

The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, steaks and chops, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

Steps:

  • In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
  • Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  • Light the grill or heat the broiler to high. Pat steak dry with paper towels.
  • If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
  • Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams

GRILLED HANGER STEAK WITH CUCUMBER SALAD



Grilled Hanger Steak with Cucumber Salad image

Categories     Beef     Backyard BBQ     Dinner     Meat     Steak     Cucumber     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Hanger steak:
1 2" piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
1/4 cup (packed) light brown sugar
3 tablespoons fish sauce
2 tablespoons Asian sweet chili sauce
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
Cucumber salad and assembly:
1/2 cup unseasoned rice vinegar
2 tablespoons Asian sweet chili sauce
1 teaspoon finely grated lemon zest
1 medium cucumber, thinly sliced
1 medium carrot, peeled, julienned
1/2 small daikon, peeled, julienned
1/2 small red onion, thinly sliced
Kosher salt, freshly ground pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted, dry-roasted peanuts

Steps:

  • For hanger steak:
  • Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours.
  • DO AHEAD: Steak can be marinated 12 hours ahead. Keep chilled.
  • For cucumber salad and assembly:
  • Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.
  • Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
  • Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
  • Drain salad. Serve with steak, topped with cilantro and peanuts.
  • DO AHEAD: Cucumber salad can be made 4 hours ahead. Keep chilled.

GRILLED HANGER STEAK



Grilled Hanger Steak image

Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad.

Provided by Bibi

Categories     Beef Steaks

Time 2h20m

Yield 4

Number Of Ingredients 7

2 pounds hanger steaks
2 teaspoons Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon olive oil
½ teaspoon sea salt, or to taste

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.

Nutrition Facts : Calories 408 calories, Carbohydrate 0.9 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 0.1 g, Protein 48.2 g, SaturatedFat 8.3 g, Sodium 370.6 mg

GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS



Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans image

The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!

Provided by Chef Shelley Pogue

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h

Yield 4

Number Of Ingredients 13

4 (6 ounce) hanger steaks - fat and silver skin trimmed
1 ½ tablespoons canola oil
salt and pepper to taste
1 pound fresh green beans, trimmed
2 cloves garlic, minced
¼ cup canola oil
salt and pepper to taste
1 cup water
¼ cup white sugar
4 whole shallots
3 fluid ounces port wine
1 cup demi glace
½ cup butter, room temperature

Steps:

  • Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
  • Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
  • Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
  • Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
  • Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

Nutrition Facts : Calories 843.6 calories, Carbohydrate 48.1 g, Cholesterol 98.9 mg, Fat 52.4 g, Fiber 4.2 g, Protein 42.1 g, SaturatedFat 18.9 g, Sodium 1658.7 mg, Sugar 21.9 g

GRILLED HANGER STEAK



Grilled Hanger Steak image

My own invention. Hanger steak, or bistro steak, is a very tender cut, of which each cow has only one. If you don't have demi-glace, you can use 1 cup of beef broth plus 1 tbsp of a beef base (a bouillon-like paste).

Provided by DrGaellon

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 ounces dried porcini mushrooms
2 tablespoons butter
1 onion, finely diced
1 garlic clove, minced
1 cup fruity red wine
1/2 cup ruby port
1 cup demi-glace
2 lbs hanger steaks, trimmed
salt
ground black pepper

Steps:

  • Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
  • Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
  • Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
  • Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.

Nutrition Facts : Calories 202.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.7, Carbohydrate 19.3, Fiber 2, Sugar 7, Protein 1.8

GRILLED HANGER STEAKS



Grilled Hanger Steaks image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 3

3 hanger steaks, about 10 ounces each
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Have the butcher butterfly the steaks, lightly pound them and score them.
  • Just before serving, preheat a grill or broiler until it is very hot.
  • While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
  • Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness. Do not overcook. Slice into 2-inch wide pieces, and serve at once.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 18 grams, Carbohydrate 0 grams, Fat 32 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 508 milligrams, Sugar 0 grams, TransFat 1 gram

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From fooddiez.com


RECIPE - GRILLED HANGER STEAK
2022-01-24 Stir in the apple, cucumber, and kimchi; season with salt and chill. Light a grill and oil the grate. Grill the steak over moderate heat until charred and medium-rare within 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak, top with sesame seeds and scallion, and serve with the slaw.
From progrill.com


GRILLED HANGER STEAK WITH CUCUMBER SALAD RECIPE - FOOD NEWS
Mark Hix takes his grilled hanger steak recipe to new heights with a glorious, golden accompaniment of rich bone marrow mixed with buttery shallots, garlic, parsley and crisp breadcrumbs. Serve with a large salad for a fabulously decadent low-carb supper. Slice steak, sprinkle with coarse sea salt, and serve immediately with yogurt sauce and cucumber-tomato …
From foodnewsnews.com


RECIPE DETAIL PAGE | LCBO
5 Remove steak from marinade and brush with more oil. Place on grill and cook about 5 minutes a side or until medium-rare. Remove from grill. Let sit for 5 minutes. Slice steak thinly against the grain. Serve with grilled onions, sweet and sour cherries and a drizzle of the pickling liquid.
From lcbo.com


GRILLED HANGER STEAK WITH CUCUMBER SALAD | RECIPE | GOOD STEAK …
Apr 25, 2014 - We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this steak and salad pairing. Apr 25, 2014 - We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this steak and salad pairing. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


GRILLED HANGER STEAK - HOW TO COOK MEAT
2011-09-26 This steak is best when coated with some fresh cracked pepper and sea salt. Some steak purists might even just cook it as is. Fire up the grill and start grilling the steaks. If you are using a charcoal grill, wait until the coals get ashy before you start cooking the meat. Also, heat the grill with the lid on for about 10 minutes so you can ...
From howtocookmeat.com


GRILLED LIME-CURRY-RUBBED HANGER STEAK WITH FRESH MELON …
2009-05-21 Step 4. Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then …
From epicurious.com


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