Hanger Steak With Horseradish Chive Sauce Recipes

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CREAMY CHIVE AND HORSERADISH SAUCE



Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

  • Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

HORSERADISH CHIVE SAUCE



Horseradish Chive Sauce image

Provided by Tyler Florence

Categories     condiment

Time 5m

Yield 6 servings

Number Of Ingredients 5

1 pint sour cream
1 teaspoon Dijon mustard
1/2 cup prepared horseradish
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste

Steps:

  • Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

HANGER STEAK WITH HORSERADISH-CHIVE SAUCE



HANGER STEAK WITH HORSERADISH-CHIVE SAUCE image

Categories     Beef     Backyard BBQ

Yield 4 people

Number Of Ingredients 15

Ingredients:
1-pound hanger steak
1 cup red wine vinegar
1/3 cup cognac
1/2 cup olive oil
1 minced shallot
2 tablespoons chopped rosemary
4 chopped garlic cloves
2 tablespoons sugar
Pepper to taste
Sauce:
1 bunch chives
1 cup sour cream
3 tablespoons horseradish
Pinch of salt.

Steps:

  • Marinate a hanger steak (center sinew removed) in a mix of red wine vinegar, cognac, olive oil, shallot, rosemary, garlic cloves, sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with sour cream, horseradish and a pinch of salt.

HORSERADISH-CHIVE SAUCE



Horseradish-Chive Sauce image

Provided by Food Network

Categories     main-dish

Time 5m

Yield 6 servings

Number Of Ingredients 5

1 pint sour cream
1 teaspoon Dijon mustard
1/2 cup freshly grated horseradish
2 tablespoons chopped chives
Salt and pepper, to taste

Steps:

  • Fold all ingredients together in a mixing bowl.

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