Seared Hanger Steak With Salsa Picante Recipes

Steps:

• Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
• Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
• Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
• Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

Steps:

• To tenderize the steak, poke the steak throughout with a fork or meat prongs. With a sharp knife, cut out and discard the sinew in the center of the steak. Season liberally with salt and coarsely ground black pepper. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat. Add the steak and sear each side, about 3 minutes per side.
• To make the salsa, cut the onions into rings. Slice the chilies and garlic. Add onions to the pan with the steak, season with salt and pepper.
• Add the chilies to the pan, and add a little more olive oil, if necessary. After a few minutes, add the garlic to the pan. Drizzle with the vinegar. Continue to cook the steak until it is medium-rare, 10 to 12 minutes. Rest the steak on a cutting board for about 10 minutes. Slice against the grain, season with more salt, pepper and olive oil if desired, and serve with the salsa picante.

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.

Steps:

• Season steak well with salt and pepper and set aside.
• Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
• Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
• Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
• Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
• Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

Steps:

• Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it's a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it's too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.
• Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.
• Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.
• Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.
• Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.
• Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.