Hanger Steak With Spicy Lemon Couscous Recipes

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FLANK STEAK WITH COUSCOUS



Flank Steak with Couscous image

It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1 beef flank steak (1 pound)
2 packages (5.8 ounces each) roasted garlic and olive oil couscous
3/4 cup diced roasted sweet red pepper, drained
1/2 cup Italian salad dressing

Steps:

  • Preheat broiler. Mix first 5 ingredients; rub over steak. Place on a broiler pan., Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes per side. Let stand 5 minutes., Meanwhile, cook couscous according to package directions. Stir in red pepper. Slice steak thinly across the grain; drizzle with dressing. Serve with couscous.

Nutrition Facts : Calories 587 calories, Fat 21g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1445mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

SEARED HANGER STEAK WITH GREEN BEANS, BLACK OLIVES AND LEMON



Seared Hanger Steak with Green Beans, Black Olives and Lemon image

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

1 tablespoon Dijon mustard
2 ounces sherry vinegar
3/4 cup extra-virgin olive oil
2 cloves garlic, peeled and lightly crushed
Kosher salt
Granulated sugar
1 pound green beans, washed, ends trimmed
1/2 cup fresh basil leaves, stemmed and washed
1/4 cup black olives, lightly smashed and pitted
2 tablespoons canola oil
1 (2-pound) hanger steak, trimmed of any sinew

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.

HANGER STEAK WITH SPICY LEMON COUSCOUS



Hanger Steak with Spicy Lemon Couscous image

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Provided by The Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 12

1 pound hanger or skirt steak
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoons crushed red pepper flakes
4 small carrots, peeled, cut into 1/4" slices
1 small fennel bulb, cut into 1/4" wedges
1/4 lemon, ends trimmed, seeded, finely chopped (with skin)
1 1/2 cups low-sodium chicken broth
3/4 cup couscous
1/2 cup green olives (such as Castelvetrano), pitted, halved
1/4 cup sprigs cilantro

Steps:

  • Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). Transfer steak to a plate.
  • Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, fennel, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes.
  • Add broth to skillet and bring to a boil. Stir in couscous. Remove from heat; cover and let steam until tender, 5-8 minutes. Add olives, season with salt and pepper, and fluff couscous with a fork. Slice steak against the grain; fold into couscous. Divide lemon couscous among plates, drizzle with oil, and garnish with cilantro.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS



Dry Rubbed Hanger Steak with Smoky Aioli and Charred Peppers image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 29

Four 4- to 6-ounce hanger steaks, trimmed of fat and silver skin
2 1/2 teaspoons ground mustard powder
2 1/2 teaspoons smoked or sweet paprika
2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1 pound baby bell sweet peppers
4 ounces shishito peppers
2 tablespoons olive oil
2 teaspoons diced habanero chiles, seeds removed
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons honey
1 tablespoon minced pickled cherry peppers plus 4 pickled cherry peppers, drained and quartered
1 tablespoon chardonnay vinegar
Pinch crushed red pepper flakes
2 cloves garlic, grated
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon brine from pickled cherry peppers plus 1 tablespoon minced pickled cherry peppers
1/4 teaspoon smoked or sweet paprika
1 clove garlic, grated
Kosher salt
2 tablespoons chopped fresh basil
2 tablespoons minced fresh chives
1 tablespoon fresh thyme

Steps:

  • For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
  • Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
  • Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
  • Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
  • Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
  • Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

LEMON CHICKEN SALAD WITH SPICY COUSCOUS



Lemon Chicken Salad with Spicy Couscous image

Make and share this Lemon Chicken Salad with Spicy Couscous recipe from Food.com.

Provided by Norahs Girl

Categories     Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 19

2 large chicken breasts
1 lemon
2 cloves garlic, crushed
2 tablespoons lemon extract
25 g unsalted butter
1 red chile, seeded and finely diced
1 teaspoon coriander seed, lightly crushed
4 spring onions, finely diced
450 ml chicken stock
250 g couscous
2 tablespoons pickled ginger, finely chopped
1 grated limes, juice and rind of
2 plum tomatoes, peeled,seeded and diced
3 tablespoons chopped fresh coriander
2 tablespoons sunflower oil
50 g baby salad leaves, well picked over
2 tablespoons extra virgin olive oil
sea salt
freshly ground white pepper

Steps:

  • Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
  • Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
  • Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
  • Add a pinch of salt and give about twelve turns of the pepper mill.
  • Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
  • Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
  • Cook for 1 minute, stirring and then add the spring onions and stock.
  • Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
  • Add the pickled ginger and lime rind and mix well to combine.
  • Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
  • Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
  • Set aside for up to six hours.
  • Heat a heavy-based frying pan until very hot.
  • Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
  • Add the juice of half a lemon then tip out on to kitchen paper to drain.
  • The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
  • Place a pile in the centre of each the serving plate and scatter around the chicken.
  • Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
  • Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.

Nutrition Facts : Calories 1209.6, Fat 54.8, SaturatedFat 14.9, Cholesterol 126.5, Sodium 445.5, Carbohydrate 119.1, Fiber 11.1, Sugar 7.2, Protein 54.5

GARLIC LEMON COUSCOUS CAKES



Garlic Lemon Couscous Cakes image

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 45m

Yield 4

Number Of Ingredients 9

¾ cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
¼ cup packed fresh mint
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 ½ teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  • Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
  • Uncover the couscous and fluff with a fork.
  • In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
  • Refrigerate for 10-15 minutes to allow the mixture to set.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  • Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  • Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g

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