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.
SUNNY'S QUICK CRANBERRY STEAK PAN SAUCE
Steps:
- In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
- Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.
STEAK WITH GINGER BUTTER SAUCE
An astonishingly good recipe for steak with butter, ginger and soy that Mark Bittman picked up from the New York chef Jean Georges Vongerichten and gave to The Times a few years later. It's simple and takes no time to make after work.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, times classics, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned, 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
- When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices. Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 511 milligrams, Sugar 0 grams, TransFat 2 grams
HANGER STEAK WITH SHALLOTS
Provided by Daniel Boulud
Categories Beef Sauté Valentine's Day Dinner Steak
Yield Makes 6 servings
Number Of Ingredients 8
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.
CHIMICHURRI HANGER STEAK
To be tempted by Argentina is to dream of steak on a grill, and it's no accident that the meat echoes the density of the malbecs from Mendoza. Terroir, or sense of place, helps define character and flavor. Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines. And what would beef in Argentina be without a slather of chimichurri, the iconic parsley-based green sauce? It is both sharply hot and herbaceously cool, especially with the addition of mint to play up the whiff of eucalyptus in the wines. In this recipe, though, the chimichurri is not really a sauce. It is meant to play a more intimate role, seasoning the steak inside and out. My choice of steak is hanger, which often delivers an appealing funkiness, even when it is not from grass-fed beef like that in Argentina.
Provided by Florence Fabricant
Categories dinner, easy, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.
- Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
- Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 14 grams, Sodium 639 milligrams, Sugar 0 grams, TransFat 2 grams
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