GRILLED HANGER STEAK
Provided by Anne Burrell
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
- Preheat the grill.
- If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
- Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
- Slice the steaks on the bias and serve immediately.
- Wine Pairing Suggestion: Bandol red
GRILLED HANGER STEAK
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
- Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
SIX-SPICE HANGER STEAK
During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn't have to be Asian-try it with a brightly dressed green salad and roasted potatoes.
Provided by Ian Knauer
Categories Beef Pepper Quick & Easy Father's Day Back to School Dinner Steak Spice Anise Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- Makes steaks:
- Preheat broiler and lightly oil rack of broiler pan.
- Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
- Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
- Make sauce while steak rests:
- Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
SPICE-CRUSTED GRILLED HANGER STEAK
Recipe adapted from Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Sprinkle sugar over coriander and fennel seeds; roughly chop (or process spices in a spice grinder and add sugar in next step). Transfer to a small bowl with shallot, jalapeno, cilantro, and garlic. Pat steak dry and rub all over with spice mixture.
- Heat a grill to high. Clean and lightly oil hot grill. Season steaks all over with salt and pepper. Grill steaks, 8 minutes per side for medium-rare, flipping once. Transfer steaks to a plate and let rest 10 minutes. Thinly slice against the grain and serve with steak sauce, horseradish sauce, or chimichurri.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 48 g, SaturatedFat 7 g
GRILLED HANGER STEAK
Steps:
- For Arnold's beef rub: Stir together the margarine, granulated garlic, paprika, salt and pepper in a bowl.
- For the hanger steak: Rub hanger steak night before with Arnold's beef rub on top side. Let set, refrigerated, overnight.
- For the collard green chimichurri: Add collard greens, parsley, olive oil, vinegar, horseradish, salt, sugar, pepper flakes, garlic and 1 cup water to a bowl. Stir and let sit, refrigerated, overnight. Taste and maybe add salt and more horseradish to taste.
- For the jalapeno cheese grits: Bring broth, cream and milk to a boil in a saucepan, then add grits. Reduce heat to a simmer and stir grits with a wooden spoon. Cook, stirring every few minutes so grits don't stick, until grits start to soften, about 15 minutes. Add Gouda, Parmesan, butter, white pepper and jalapeno and continue to cook on low, stirring, until all cheese is melted and grits are soft and creamy, 10 to 15 minutes. Add salt to taste little at a time.
- Heat a charcoal grill for cooking with cherry wood chunks.
- Cook hanger steak on top of coals and cherry wood chunks until medium-rare. Thinly slice steak. Serve on jalapeno cheese grits and covered in collard green chimichurri sauce.
SPICE-CRUSTED STEAKS WITH CHERRY SAUCE
If you're hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They're perfect for a special-occasion dinner without too much fuss. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes. , Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm., Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. , Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.
Nutrition Facts : Calories 506 calories, Fat 28g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
GRILLED HANGER STEAKS
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 3
Steps:
- Have the butcher butterfly the steaks, lightly pound them and score them.
- Just before serving, preheat a grill or broiler until it is very hot.
- While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
- Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness. Do not overcook. Slice into 2-inch wide pieces, and serve at once.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 18 grams, Carbohydrate 0 grams, Fat 32 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 508 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED HANGER STEAK
Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad.
Provided by Bibi
Categories Beef Steaks
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
- Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
- Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Rub the steaks with olive oil and lightly sprinkle with sea salt.
- When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
- Slice about 1/4 inch thick, across the steaks, and serve warm.
Nutrition Facts : Calories 408 calories, Carbohydrate 0.9 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 0.1 g, Protein 48.2 g, SaturatedFat 8.3 g, Sodium 370.6 mg
SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE
This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.
Provided by CarolAT
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
- Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
- Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
- Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.
GRILLED HANGER STEAK
My own invention. Hanger steak, or bistro steak, is a very tender cut, of which each cow has only one. If you don't have demi-glace, you can use 1 cup of beef broth plus 1 tbsp of a beef base (a bouillon-like paste).
Provided by DrGaellon
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
- Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
- Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
- Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.
Nutrition Facts : Calories 202.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.7, Carbohydrate 19.3, Fiber 2, Sugar 7, Protein 1.8
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