Hanger Steak With Tangy Tomato Relish Recipes

HANGER STEAK WITH GRILLED SALSA

Steps:

• Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
• Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
• Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
• Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

JAN'S COWBOY STEAK WITH TOMATO RELISH

Steps:

• For the spice mix: Mix the ingredients for the spice mix together.
• For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
• For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
• Preheat oven to 450 degrees F.
• In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
• Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
• This dish is great with medium to heavy red wine or with a medium to intense beer.

MEDITERRANEAN HANGER STEAK AND POTATOES

Steps:

• Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
• Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
• Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
• Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
• Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
• Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

HANGER STEAK WITH TANGY TOMATO RELISH

Steps:

• For the Steak
• Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
• Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
• Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
• For the Tangy Tomato Relish
• Preheat the oven to 425˚F.
• Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
• In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.

MARINATED GRILLED HANGER STEAK

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER

Steps:

• Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
• Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
• Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
• Set slow cooker to High; cook 4 hours.

SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH

Steps:

• Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
• Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
• Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

TANGY TOMATO RELISH

Steps:

• Mix together all the ingredients, except the coriander, with a pinch of salt. (Can be done up to three days ahead and kept in the fridge.) Stir through the coriander just before serving.