Grilled Hanger Steak With Cucumber Salad Food

GRILLED HANGER STEAK

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 MARINATED HANGER STEAK

Steps:

• Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
• Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

GRILLED HANGER STEAK

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.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

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.

GRILLED HANGER STEAK WITH CUCUMBER SALAD

Steps:

• For hanger steak:
• Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 3 hours.
• DO AHEAD: Steak can be marinated 12 hours ahead. Keep chilled.
• For cucumber salad and assembly:
• Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.
• Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
• Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
• Drain salad. Serve with steak, topped with cilantro and peanuts.
• DO AHEAD: Cucumber salad can be made 4 hours ahead. Keep chilled.

GRILLED HANGER STEAK

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.

GRILLED SPICY FLANK STEAK WITH CUCUMBER SALAD

Steps:

• Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix A.1. and 1/2 tsp. red pepper until blended. Pour 1/4 cup over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate, turning after 15 min. Meanwhile, refrigerate remaining A.1. mixture until ready to use.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 17 to 21 min. or until medium doneness, turning and brushing occasionally with remaining A.1. mixture. Meanwhile, combine remaining ingredients.
• Transfer steak from grill to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Serve topped with cucumber salad.

GRILLED HANGER STEAKS

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.

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 overnite at up to 2 hours minimum in the fridge.
• Preheat the grill. Season 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 flareup. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest 5 to 10 minutes before slicing. Serve immediately after slicing.

BUTCHER'S STEAK (HANGER STEAK)

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.

GRILLED HANGER STEAK

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.