HANGER STEAK TACOS WITH CHILE AND HERB OILS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan filled with water to a boil. Squeeze half of the orange and half of the lime into a large bowl and add the coriander, cumin, 1/2 teaspoon ancho powder and 1 teaspoon salt. Poke the steak all over with a fork and add it to the bowl, turning to coat; marinate at room temperature for 15 minutes.
- Meanwhile, combine the juices from the remaining orange and lime halves in a medium microwave-safe bowl with the cider vinegar, sugar, 1/4 teaspoon salt and 2 tablespoons water. Microwave until simmering, about 45 seconds. Add the red onion and let stand, tossing occasionally, until ready to serve.
- In a small saucepan, combine the paprika with 1/2 cup oil and the remaining 1/2 teaspoon ancho power. Bring to just below a simmer over medium-low heat and cook, stirring occasionally, until the oil is hot and bright red, about 3 minutes. Transfer to a small bowl.
- Prepare a large bowl of ice water. Add the cilantro and parsley to the boiling water and cook until just bright green and wilted, about 20 seconds. Quickly transfer to the ice bath to cool. Remove the herbs from the water and squeeze out as much of the water as possible. Place in a blender with the remaining 1/2 cup oil and blend on high until as smooth as possible. Strain through a fine-meshed sieve into a small bowl.
- Heat a little vegetable oil in a large cast-iron pan over medium-high heat until very hot. Remove the steak from the marinade and pat dry. Cook the steak, turning once, until well-seared on the outside and medium rare, 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes; thinly slice across the grain. Sprinkle with additional salt.
- Adorn 4 plates with some crema and the chile and herb oils. Make 3 steak tacos per person, topping the tortillas with pickled onion, avocado, cilantro a drizzle of crema and some chile and herb oils.
HANGER STEAK WITH OLIVE OIL AND HERBS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
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
SEARED HANGER STEAK WITH GREEN BEANS, BLACK OLIVES AND LEMON
This is a great, simple way to enjoy summer green beans. I like to leave a handful of them raw and stir them into the cooked ones. It makes for better texture.
Provided by Alex Guarnaschelli
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a jar or small bowl with a fitted lid, combine the Dijon mustard, sherry vinegar and olive oil with the garlic cloves. Add a pinch of salt. Cover and shake vigorously to blend. Taste for seasoning. Set aside.
- Fill a medium bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the green beans out from amongst the ice cubes. Bring a medium pot of water to a boil. Add salt until the water tastes like seawater. Add a generous pinch of sugar. Add ALL BUT A FEW OF the green beans and cook for 2 minutes. Remove them from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to sit in the ice water for a couple of minutes to assure they have cooled thoroughly. Discard the blanching water.
- Remove the beans from the ice bath and spread them out on a kitchen towel on a flat surface. Use another kitchen towel to gently pat them dry. This step will prevent the water from diluting the flavor of the beans and the vinaigrette. Transfer to a medium bowl and season with salt. Stir to blend. Remove the garlic cloves from the vinaigrette and toss with the beans, basil leaves and olives. Cut the reserved raw beans into 1-inch pieces and toss with the other beans.
- Heat a large cast-iron skillet. Add the oil. When it begins to smoke lightly, sprinkle the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook over high heat 3 to 4 minutes on each side. I count 8 to 10 minutes for medium-rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Remove the steak and allow it to rest on a flat surface, 10 minutes. Slice the steak and arrange on a platter with the green bean mixture.
GARLICKY HERB-RUBBED HANGER STEAKS RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding. Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes. Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.
GARLICKY HERB-RUBBED HANGER STEAKS
Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called "bistecca alla fiorentina"- a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak- which he thinks is an underrated cut- and rubs the meat with dried herbs, garlic and paprika before cooking it. From the June 2005 issue of Food & Wine. Preparation time does not include time to marinate.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
- On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
- Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Let the steaks stand at room temperature for 1 hour before proceeding.
- Light a grill.
- Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
- Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
- Transfer the steaks to a carving board to rest for 15 minutes.
- Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
- Arrange the slices on a platter and serve.
Nutrition Facts : Calories 565.1, Fat 42.7, SaturatedFat 16.6, Cholesterol 115.7, Sodium 117.8, Carbohydrate 3.7, Fiber 1, Sugar 0.3, Protein 39.5
GRILLED FILLET STEAK WITH HERBS
Steps:
- Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
- Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.
GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD
This smoky, sweet, spicy rub adds amazing flavor and color to just about any type of steak or pork tenderloin - and is great for grilling and pan-searing. To save time, make the rub ahead of time and store in an airtight container until ready to use. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Gabe Kennedy
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 44m
Yield 4
Number Of Ingredients 29
Steps:
- Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
- Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
- Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
- Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
- Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 53.9 g, Cholesterol 32.9 mg, Fat 17.1 g, Fiber 12.4 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 3782.1 mg, Sugar 22.6 g
CONFIT OLIVE OIL STEAK
Recently a small cooking video surfaced on TikTok, where the submitter effectively poached a steak in oil in the oven. If you want a steak similar to "steak confit," this is my version. I served my steak on top a chopped salad.
Provided by thedailygourmet
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Pat filet dry. Season evenly with salt.
- Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
- Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
- Remove steak from oven and blot dry.
- Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.
Nutrition Facts : Calories 1779.3 calories, Carbohydrate 2.2 g, Cholesterol 89.3 mg, Fat 184.4 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 27.6 g, Sodium 846.4 mg, Sugar 0.1 g
More about "hanger steak with olive oil and herbs recipes"
HANGER STEAK WITH OLIVE OIL AND HERBS RECIPE
From cdkitchen.com
Servings 2Calories 934 per servingTotal Time 3 hrs
HANGAR STEAK WITH OLIVE OIL AND HERBS - FRESH-PRESSED …
From freshpressedoliveoil.com
Estimated Reading Time 1 min
BEST GRILLED HANGER STEAK RECIPE - HOW TO MAKE …
From delish.com
HANGER STEAK WITH PAN SAUCE | SOMETHING NEW FOR …
From somethingnewfordinner.com
MONTREAL HANGER STEAK WITH HERB BUTTER - OAKTOWN …
From oaktownspiceshop.com
10 BEST HANGER STEAK RECIPES | YUMMLY
From yummly.com
HERBED HANGER STEAK RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
1/5 Servings 2
- Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.
- In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium rare. Transfer the steak to a cutting board and let stand for 5 minutes.
- Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.
- Thickly slice the steak across the grain and arrange on plates. Spoon the sautéed shallots on top of the steak and serve immediately.
HANGER STEAK WITH OLIVE OIL AND HERBS | ONE OF OUR FAVORITE … | FLICKR
From flickr.com
Views 3.2K
BEST HANGER STEAK WITH WORCESTERSHIRE MARINADE RECIPES | QUICK …
From foodnetwork.ca
HANGER STEAK WITH HERB-NUT SALSA - MEXICAN RECIPES
From fooddiez.com
GARLICKY HERB-RUBBED HANGER STEAKS - GLUTEN FREE RECIPES
From fooddiez.com
SWEETNICKS- FOOD & LIFE - IT'S ALL AT SWEETNICKS
From sweetnicksrecipes.blogspot.com
HANGER STEAK RECIPE WITH BRAISED GREENS | OLIVEMAGAZINE
From olivemagazine.com
HANGER STEAK WITH OLIVE OIL AND HERBS - SWEETNICKS
From sweetnicks.com
PAN SEARED HANGER STEAK - BAKE IT WITH LOVE
From bakeitwithlove.com
HANGER STEAK WITH HERB BUTTER | DOROTHY LANE MARKET
From dorothylane.com
HOW TO COOK HANGER STEAK BEST RECIPES
From findrecipes.info
HANGER STEAK RECIPE - THIS MOM CAN COOK
From thismomcancook.com
GRILLED GARLIC- AND HERB-MARINATED HANGER STEAK RECIPE
From seriouseats.com
HOW TO COOK HANGER STEAK ON THE GRILL | ALEXANDRA'S KITCHEN
From alexandracooks.com
GARLICKY HERB-RUBBED HANGER STEAKS RECIPE - SHEA GALLANTE
From foodandwine.com
BEST GRILLED HANGER STEAK RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HANGER STEAK WITH WORCESTERSHIRE BUTTER RECIPE | REAL SIMPLE
From realsimple.com
HANGER STEAK WITH HERB-NUT SALSA RECIPE | MYRECIPES
From myrecipes.com
HERBED HANGER STEAK - BIGOVEN.COM
From bigoven.com
BEST MARINATED GRILLED HANGER STEAK RECIPES - FOOD NETWORK …
From foodnetwork.ca
MARINATED HANGER STEAK RECIPE - FOOD NEWS
From foodnewsnews.com
HANGER STEAK, GREMOLATA AND CRISPIEST EVER OVEN CHIPS
From documentingmydinner.com
HERBED HANGER STEAK RECIPE | MYRECIPES
From myrecipes.com
HANGER STEAK WITH PECAN HERB SALSA RECIPE | SIDECHEF
From sidechef.com
MARINATED HANGER STEAK BEST RECIPES
From findrecipes.info
JOI'S COOKING HANGER STEAK WITH OLIVE OIL AND HERBS
From cooking.ito.com
GRILLED HANGER STEAK WITH FRESH HERB AND WALNUT SAUCE - MAZOLA®
From mazola.com
HANGER STEAKS WITH FRENCH ONION SAUCE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HANGER STEAK WITH CHARRED LIMES, FRESH CHILES AND HERBS
From splendidtable.org
BEST MARINADE FOR HANGER STEAK BEST RECIPES
From findrecipes.info
5 HERBS THAT GO WELL WITH STEAK [HOW TO USE THEM]
From yourindoorherbs.com
HANGER STEAK RECIPE - HOUSE & HOME
From pre.houseandhome.com
HANGER STEAK MARINADE BEST RECIPES
From findrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love