Red Wine Marinated Hanger Steaks With Flatbreads Recipes

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?

RED WINE-MARINATED HANGER STEAKS WITH FLATBREADS

Steps:

• Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag. Add steak, close bag, and turn to coat. Chill at least 4 hours.
• Steak can be marinated 2 days ahead. Keep chilled.
• Prepare campfire for medium-high heat. Bank coals on one side to create a two-zone fire; oil grate. (If cooking at home with a gas grill, leave one or two burners off.) Cook shallot, garlic, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper. Keep warm.
• Remove steak from marinade; season with salt. Grill over direct heat, turning occasionally, until cooked to desired doneness, 8-10 minutes for mediumrare. Transfer to a cutting board; let rest 10 minutes. Slice against the grain.
• Meanwhile, working one at a time, gently stretch each piece of dough into an oval (about 12x8") and grill over direct heat, flipping and rotating as needed, until lightly charred and stiff, about 1 minute per side. Move to cooler part of grill to keep warm until ready to serve.
• Spoon shallot butter over flatbreads and top with parsley. Serve with steak.

ADEL'S RED WINE STEAK MARINADE

Steps:

• To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
• To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

NEW YORK STEAKS WITH RED WINE MARINADE

Steps:

• Arrange the steaks in a shallow glass or ceramic dish.
• In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
• Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
• Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
• Pour off the marinade from the meat and discard.
• Pat the steaks dry with paper towles.
• Lightly brush the steaks on both sides with some olive oil.
• Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
• Turn them once and brush with additional olive oil.
• *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
• Season with salt and pepper and serve immediately on a warm platter.

FLAT IRON STEAKS MARINATED IN RED WINE

Steps:

• Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
• Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.