Hanger Steak With Shallots Recipes

Steps:

• Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
• Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
• Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
• Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

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.

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.

Steps:

• Heat a grill pan or outdoor grill to medium.
• Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
• Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
• Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.

Steps:

• Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
• Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
• To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

Steps:

• For the steak: Trim fat and silver skin from steak.
• For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
• Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
• For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

Steps:

• First you will remove the silver skin and the fat from the Hanger steak. You will then add the olive oil, and the salt and pepper to the steak and let hang out covered in the fridge for about 15 minutes or so while you are prepping the roasted shallot sauce. You will take a small sauce pan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let cook for about another 5-10 minutes. Take your steak from the refrigerator and pat it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing pattern of 2 and 4 on a wall clock to give it the nice grill patterns. I would say depending on the thickness you will cook it about 3-4 minutes each side. You will want to serve this steak rare to a medium rare so it will be on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes to let the juices circulate back through the meat. while the meat is resting you will finish the shallot sauce. You will then remove the shallots form the sugar water and mince them up. You wil take a new sauce pan, or clean the one you just used and add the Port, the shallots and the demi over a medium to medium high heat and reduce by half. When it is reduced by half remove from the heat. You will begin to cut your steak cross the grain and into about 1/4 inch slices and plate. You will then add your roasted shallot sauce. This is an excellent meal served with a starch of some sort such as a baked or fried potato wedges. Enjoy!

Steps:

• Sprinkle the steaks on both sides with salt and pepper.
• Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
• Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.