Seared Hanger Steak With Red Onion Rings Recipes

SEARED HANGER STEAK WITH RED ONION RINGS

Steps:

• Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it's a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it's too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.
• Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.
• Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.
• Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.
• Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.
• Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.

HANGER STEAK WITH CHARRED SCALLION SAUCE

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
• Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
• Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
• Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

EASY STEAK SAUCE WITH SEARED HANGER STEAK

Steps:

• Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
• Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130°F for medium-rare, 8-10 minutes.
• Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.
• DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.

SEARED HANGER STEAK WITH GREEN BEANS, BLACK OLIVES AND LEMON

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.

PAN SEARED HANGER STEAK

Steps:

• Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
• Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
• Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
• Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
• Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
• Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
• Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
• Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.

HANGER-STEAK AND ONION SANDWICHES

Steps:

• Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Alternatively, heat a grill pan over medium-high heat until hot.
• Season steaks with the salt and pepper. Grill, turning once, 7 minutes total for medium-rare. Transfer steaks to a cutting board, and let rest 5 minutes.
• Meanwhile, grill tomato slices, turning once, until soft, about 4 minutes total.
• Heat oil and butter in a large skillet over medium-high heat until hot but not smoking. Add onions; cook, stirring occasionally, until golden, about 8 minutes.
• Cut steaks against the grain into 1/4-inch-thick slices. Spread each of the 4 baguette bottoms with 2 1/4 teaspoons hot mustard. Top with steak slices, tomatoes, onions, and the 4 baguette tops. Wrap sandwiches in waxed paper; refrigerate until ready to serve.

SEARED SIRLOIN STEAK WITH ONION RELISH

Steps:

• Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.
• Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
• To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.