Broiled Hanger Steak Food

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GRILLED OR BROILED STEAK



Grilled or Broiled Steak image

Provided by Food Network

Categories     main-dish

Time 12m

Number Of Ingredients 1

T-bone or porterhouse steaks or sirloin or flank steak (8-10 ounces per person bone in and 6 to 8 ounces boneless)

Steps:

  • Grill or broil, for rare, 6-7 minutes a side for porterhouse, T-bone and sirloin or 9-12 minutes a side for medium; grill or broil flank steak for 4-5 minutes rare or 6-7 minutes medium.

SIX-SPICE HANGER STEAK



Six-Spice Hanger Steak image

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

For steak:
2 teaspoons Sichuan peppercorns
10 black peppercorns
1 teaspoon fennel seeds
1 teaspoon anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
2 teaspoons packed dark brown sugar
1 hanger steak (about 2 pounds and 1 1/2 inches thick), center gristle removed
For Sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon water
1 tablespoon minced peeled ginger
2 teaspoons packed dark brown sugar
1 teaspoons minced shallot
1 small garlic clove, minced
1 tablespoon chopped cilantro
Equipment: an electric coffee/spice grinder

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.

MARINATED GRILLED HANGER STEAK



Marinated Grilled Hanger Steak image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil

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?

ASIAN-MARINATED HANGER STEAK



Asian-Marinated Hanger Steak image

Make and share this Asian-Marinated Hanger Steak recipe from Food.com.

Provided by ElizabethKnicely

Categories     Steak

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons soy sauce
1 inch ginger, grated
2 garlic cloves, grated
1 tablespoon rice wine vinegar
1 (1 lb) hanger steak

Steps:

  • Mix soy sauce, ginger, garlic and vinegar together in a shallow dish with a lid or a large resealable plastic bag. Add the steak and marinate for at least 30 minutes to a few hours.
  • When you're ready to cook, remove the steak from the marinade, shaking off any excess. Place on a broiler pan and broil to your preferred doneness, about 6 minutes per side for medium-rare.
  • Let rest for 5 minutes, the slice the steak against the grain and serve with your favorite sides.

Nutrition Facts : Calories 15.3, Sodium 1006, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 2.1

BUTCHER'S STEAK (HANGER STEAK)



Butcher's Steak (Hanger Steak) image

Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 50m

Yield 4

Number Of Ingredients 7

1 (2 pound) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste

Steps:

  • Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
  • Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
  • Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
  • To serve, slice steaks and spoon pan sauce over them.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g

HANGER STEAK WITH OLIVE OIL AND HERBS



Hanger Steak with Olive Oil and Herbs image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
2 tablespoons maple syrup
1 1-pound hanger steak, trimmed and divided in two
Salt and freshly ground black pepper
10 ounces small potatoes, quartered
5 tablespoons herbaceous extra virgin olive oil
6 ounces greens, preferably baby spinach
1/2 cup coarsely chopped herbs
1 teaspoon grated lemon zest

Steps:

  • Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
  • About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
  • Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Nutrition Facts : @context http, Calories 989, UnsaturatedFat 44 grams, Carbohydrate 56 grams, Fat 64 grams, Fiber 11 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 2692 milligrams, Sugar 16 grams, TransFat 2 grams

HANGER STEAK WITH BRANDIED CHERRIES



Hanger Steak With Brandied Cherries image

Make and share this Hanger Steak With Brandied Cherries recipe from Food.com.

Provided by Food.com

Categories     Cherries

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 21

7 ounces soy sauce
5 ounces soy oil
4 ounces balsamic vinegar
2 ounces mirin
1 ounce black peppercorns
1/2 ounce sugar
1/2 teaspoon salt
8 garlic cloves, crushed
6 sprigs fresh thyme, leaves picked
4 sprigs fresh rosemary, leaves picked
four 8-ounce hanger steak, cleaned
1/2 cup chopped shallot
1/4 cup unsalted butter
3 tablespoons Dijon mustard
3/4 cup brandy
1 cup dried tart cherry, rehydrated in 1 cup hot water with 1/4 cup red wine vinegar and 3 tablespoons sugar
3 cups veal stock
1 tablespoon fresh tarragon leaves, finely chopped
freshly cracked black pepper
oil, for pan roasting
kosher salt & freshly ground black pepper

Steps:

  • For the marinade:
  • Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
  • Pour the marinade over the steaks and refrigerate for at least 6 hours.
  • For the cherry sauce:
  • Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
  • Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.

Nutrition Facts : Calories 681.6, Fat 47.8, SaturatedFat 13, Cholesterol 30.5, Sodium 3293.2, Carbohydrate 27.2, Fiber 3.3, Sugar 12.3, Protein 8

GRILLED HANGER STEAK



Grilled Hanger Steak image

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

2 ounces dried porcini mushrooms
2 tablespoons butter
1 onion, finely diced
1 garlic clove, minced
1 cup fruity red wine
1/2 cup ruby port
1 cup demi-glace
2 lbs hanger steaks, trimmed
salt
ground black pepper

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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