Hanger Steak Provencal Recipes

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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

HANGER STEAK



Hanger Steak image

Provided by Robert Irvine : Food Network

Time 1h

Yield 3 to 9 servings

Number Of Ingredients 8

1/4 cup grapeseed oil
1/4 cup dark balsamic vinegar
1 teaspoon garlic puree
1 teaspoon minced rosemary
1 teaspoon salt and pepper blend (60 percent to 40 percent mixture)
Juice of 1 lemon
1, 2 or 3 pounds hanger steak
Potatoes, for serving

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.

HANGER STEAK WITH A SMOKY PAPRIKA RUB



Hanger Steak with a Smoky Paprika Rub image

This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

2 pounds hanger steak, membrane trimmed
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup sherry-wine vinegar
1/2 cup apple juice
1 1/2 cups chopped onion
1/4 cup chopped garlic
2 tablespoons Smoky Paprika Rub, plus more for seasoning

Steps:

  • Place steak in a gallon-size plastic resealable food storage bag.
  • In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours.
  • Remove steak from refrigerator and let come to room temperature for 1 hour. Preheat grill or grill pan to high heat.
  • Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until steak has reached desired level of doneness. Steak is best served rare to medium-rare to avoid toughness.
  • Remove steak from grill and let stand 5 minutes before slicing against the grain for serving.

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.

HANGER STEAK WITH OLIVE OIL AND HERBS



Hanger Steak with Olive Oil and Herbs image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
2 tablespoons maple syrup
1 1-pound hanger steak, trimmed and divided in two
Salt and freshly ground black pepper
10 ounces small potatoes, quartered
5 tablespoons herbaceous extra virgin olive oil
6 ounces greens, preferably baby spinach
1/2 cup coarsely chopped herbs
1 teaspoon grated lemon zest

Steps:

  • Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
  • About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
  • Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Nutrition Facts : @context http, Calories 989, UnsaturatedFat 44 grams, Carbohydrate 56 grams, Fat 64 grams, Fiber 11 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 2692 milligrams, Sugar 16 grams, TransFat 2 grams

HANGER STEAK WITH SHALLOTS



Hanger Steak with Shallots image

Provided by Daniel Boulud

Categories     Beef     Sauté     Valentine's Day     Dinner     Steak

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
  • Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
  • To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

CHIMICHURRI HANGER STEAK



Chimichurri Hanger Steak image

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

1 cup packed flat-leaf parsley
1/2 jalapeño, seeded
1 garlic clove
2 tablespoons minced mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon crushed red chili flakes
Salt
pepper, to taste
Cayenne, to taste
3 tablespoons panko
1 hanger steak, about 2 pounds

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

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.

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