BUTCHER'S STEAK (HANGER STEAK)
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
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
GRILLED MARINATED HANGER STEAK
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 8h25m
Number Of Ingredients 6
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.
HANGER STEAK
Provided by Robert Irvine : Food Network
Time 1h
Yield 3 to 9 servings
Number Of Ingredients 8
Steps:
- In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
- For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.
- Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve.
HANGER STEAK WITH SHALLOTS
Hanger steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture. For classic steak frites, serve with Oven-Baked Shoestring Fries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
- Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
- Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.
EASY STEAK PROVENCALE
This is a recipe that I copied down from a magazine in a Dentist's office waiting room a few years ago. I'm afraid I don't remember the name of the magazine, but the recipe is yummy! (times do not include marination time)
Provided by Berts Kitchen Witch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour wine into a large plastic zip-top bag and add smashed garlic cloves.
- Place steaks into bag, seal and "knead" bag to cover steaks all over in wine.
- Place in fridge to marinate (at least one hour).
- Meanwhile, coarsely chop black and green olives.
- Place olives in a medium-sized bowl; stir in chopped tomato and capers with liquid.
- Season with black pepper to taste.
- Place olive mixture in fridge until needed.
- When ready to cook, season steaks with the salt, pepper and garlic powder.
- Heat oil over medium heat in a large skillet.
- Add steaks and cook 2-5 minutes per side for desired doneness (rare to medium).
- Place steaks on a serving platter and top each with equal portions of the olive mixture.
HOW TO COOK HANGER STEAK
Learn how to cook the most prized cut of beef: hanger steak. You'll learn how to cook hanger steak perfectly every single time so that not an ounce will ever go to waste.
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Remove steaks from packaging and allow to sit at room temperature for 30 minutes.
- Preheat an oven to 400 degrees F.
- Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub onto both sides of steak.
- Get an oven safe skillet heating over high heat. Add in 2 tablespoons of the butter and let melt. Add in steaks and sear 2 to 3 minutes each side. Add in remaining butter and let it melt as the meat sears, using a spoon to baste the top side of the steak with the butter as it sears.
- Once seared, place the skillet into the oven and cook until steak reaches an internal temperature of 120 degrees F, about 5 to 10 minutes.
- Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise giving you a perfect medium-rare.
Nutrition Facts : Calories 761 kcal, Protein 73 g, Fat 52 g, SaturatedFat 24 g, Cholesterol 275 mg, Sodium 1390 mg, ServingSize 1 serving
HANGER STEAK PROVENCAL
Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Number Of Ingredients 4
Steps:
- 1. Set up a grill for both direct and indirect heat.
- 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
- 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.
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- In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaf; season with salt and pepper. Cook, partially covered, stirring occasionally, until the onions are extremely soft and a light-caramel color, 20 to 25 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat and stir in the creme fraiche.
- Meanwhile, heat a cast- iron skillet over medium-high. Coat the steaks with 2 tbsp. EVOO, then sprinkle with the herbes de Provence; season. Using a paper towel, rub the skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Let rest 5 minutes.
- Slice the steaks against the grain, divide among plates and top with the onion sauce. Serve with the chips, cornichons and watercress. Pass the mustard at the table.
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