Hanger Steak With Charred Scallion Sauce Recipes

HANGER STEAK WITH CHARRED SCALLION SAUCE

Hanger Steak with Charred Scallion Sauce image

An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.

Provided by Molly Baz

Categories Bon Appétit Dinner Steak Green Onion/Scallion Walnut Vinegar Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 (1 1/2-lb.) hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
3/4 tsp. Aleppo-style pepper, plus more for serving
12 scallions
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
3/4 tsp. chopped thyme
Pinch of sugar
Flaky sea salt

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

HANGER STEAK WITH SHALLOT CHERRY SAUCE

Hanger Steak with Shallot Cherry Sauce image

Provided by Claire Robinson

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 tablespoons garlic infused olive oil, divided
2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
Kosher salt and freshly cracked black pepper
2 shallots, thinly sliced
1/3 cup pomegranate juice
1 cup cherry preserves

Steps:

Heat a grill pan or outdoor grill to medium.
Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.

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

Ingredients

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

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