DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
- Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
- Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
- Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
- Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
- Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.
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 STEAKS WITH ROASTED GARLIC ROMESCO SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the romesco sauce: Preheat the oven to 450 degrees F.
- Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
- Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
- For the hanger steaks: Preheat a grill on high heat.
- Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
- Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.
GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.
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.
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