Ah, the kick-ass sauce! A grilled steak needs some kick and I love chilies. Skirt steak is a viable substitute, but rib-eye is not (though I love rib-eyes, they can be a bit fatty). The steaks are simply rubbed with sea salt and a generous amount of freshly ground black pepper. The trick is to sear the hell out them. No timidity here; let the cast-iron skillet do its duty. If it’s summer, by all means use a charcoal grill. For a wine that sucks up the heat, choose a Barbera from Piedmont.
- One 24-ounce hanger steak
- Sea salt and freshly ground black pepper, to taste
- 3 cloves garlic, peeled
- 1 sweet onion, peeled and chopped
- 2 Hatch or red Fresno chiles
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamico
Preheat the oven to 375 degrees.
Trim the steak and season with sea salt and black pepper. Bring it to room temperature.
To make the salsa, put the garlic, onion, chiles, and olive oil into a cast-iron skillet. Roast in the oven for about 10 minutes. Remove from the oven, deglaze with the balsamico and then purée everything in a food processor fitted with a metal blade until chunky.
Prepare a medium-hot grill. Sear the hanger until dark mahogany in color and crispy on all sides — this takes vigilance, but only about 8 minutes total. Hanger should be rare to medium-rare. Let the steak rest for 5 minutes, then slice.
Serve with the salsa.
Click here to see Cooking Dinner with Jonathan Waxman.
Hanger Steak with Tomato Salsa and Eggplant
Alex Guarnaschelli, Food Network personality and executive chef at New York's Butter restaurant, brings the best of summer together in one fresh dish: hanger steak with homemade tomato salsa and a side of charred eggplant.
- 1 (2 pound) butcher's steak (hanger steak)
- salt and freshly ground black pepper to taste
- 1 tablespoon clarified butter
- ⅔ cup chicken broth
- 2 teaspoons balsamic vinegar
- 2 tablespoons cold butter, cut into cubes
- salt to taste
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.
Whether you are cooking indoors or out, Jamie&rsquos ham-wrapped steaks from his Italian restaurant are full of the flavours of summer. "Good Italian food can be so simple but it's got to have attitude and be properly made," says Jamie.
Preparation time: 20 minutes
Feather steak is a cut from the shoulder (also called feather blade). Although it can be tough, it has lots of flavour and the bashing it in this recipe helps to tenderise it. If you can’t find feather steak, then rump would also be good.
1. Place the steaks on a board and season with salt and pepper. Lay 4 sage leaves on each steak, then cover each one with 3 slices of prosciutto. Take a meat hammer or heavy rolling pin and pummel the steaks so that the prosciutto sticks to them, then lightly oil the steaks.
2. Get a griddle pan or barbecue really hot. Add the steaks and cook, turning to your liking. Allow the steaks to rest for 5 mins, then serve with salsa picante and herbs of your choice, dressed with a little olive oil, lemon juice and seasoning.
3. For the salsa picante, combine all the ingredients and season to taste.
- 1/4 cup hazelnuts
- 1/2 cup minced flat-leaf parsley
- 1/4 cup snipped chives
- 2 teaspoons minced tarragon
- 1 teaspoon minced chervil
- 2 oil-packed anchovy fillets, minced
- 2 teaspoons chopped rinsed capers
- 1 medium shallot, minced
- 2 tablespoons sherry vinegar
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- Two trimmed 1-pound hanger steaks
Preheat the oven to 375°. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.
Here are several of the Beef Hanger Steak recipes that I recommend trying out.It is only recently that I've been experimenting with different types of succotash. I really like the combination of beans and corn with a little citrus and spice added. It's a great summer dish but can also be great in winter.
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed
- 4 teaspoons Dijon mustard, plus more for serving
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds hanger steak
- 5 medium shallots, halved or quartered
- Coarse salt and freshly ground pepper
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.
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
How would you rate Hanger Steak with Charred Scallion Sauce?
We didn't have walnuts last night, but we used hazelnuts instead. It was superb! The charred scallion sauce is really divine. I think we will keep this in regular rotation.
the charred scallion sauce was great!
I've made this recipe twice now and both times have LOVED the final product. The charred scallion sauce is so delicious and really can be put on anything. Last night I served it over a potato puree but any vegetable side would be perfect. And the hanger steak is a delicious and underrated cut of meat. Definitely something to keep in my arsenal of recipes
Delicious! The crunch of the walnuts is wonderful and unexpected in this dish. The charred scallions is another fun touch. This has quickly become my boyfriends favorite meal I make. It’s simple yet impressive and super tasty!
I have made this twice. Both times I have had friends raving about it. Simply this is one of the best recipes ever for just about anything. Haven't been able to make it exactly yet (missing capers and aleppo on respective attempts) but with a couple subs I have still managed to impress my flatmates. I took a couple pages out of Brad's book the second time I made it, because i subbed the aleppo actually for gochujang and decided to take it more eastern on a bed of rice with furikake,, and I loved it both ways. Having the video made this recipe super easy to understand and far more inspiring to cook, so id recommend doing so with more recipes. Thanks!
My mom made this over the holiday at my request (I don't have the kitchen to deal with the smoke this creates) and it was phenomenal. She regularly switches up recipes, adjusting quantities of ingredients based on what's a better fit/taste, but she didn't touch this one at all. The only thing we had to change is cornichons as the store didn't have them (go figure) - we used dill pickle instead. Also, while the recipe says you can substitute the aleppo pepper with red pepper flakes, I wouldn't recommend it. The aleppo pepper is so key - it provides a warm heat as opposed to a fiery one. I feel like red pepper flakes would ruin the dish. All in all, I cannot wait to make this again!
Oh my goodness, this sauce. I made it for a group of friends and I caught one of my buddies in the kitchen spooning the leftover sauce into his face. I toasted the walnuts in the same cast iron pan that I used for the steak and scallions. I also chopped up the scallions a lot once they came out of the pan, think slightly larger than relish. Didn’t have Aleppo pepper so I used cayenne. I also used bread and butter pickles because. we don’t have nice food stores where we live. This is such a repeat.
This was amazing. I used ny strip steaks instead of hanger and grilled the scallions (on a grill basket) and grilled the steaks as well. Served it with Ina garten’s grilled panzanella salad. This was easily one of my top ten favorite meals to cook at home.
A bit on the salty side - maybe because of the cornichons and capers? It didn’t really do it for me. The steak also got a bit cold while waiting for the scallions to get charred.
Tried this last night. AMAZING. Wanted a little more spice on the steak so I swapped gochugaru for the aleppo and it worked brilliantly.
I've made this about four times and I love it so much. Molly wasn't playing when she said that the scent of charred scallions makes you want to face-plant into it. The gherkins and the red wine vinegar give it an extraordinary bite. Honestly, even writing this review makes me want to make this again. I even featured this recipe on my cooking blog, Abby Cooks Stuff (abbycooksstuff.com).
I halved the recipe and used a strip steak and improvised a few other ingredients. Ground New Mexico Chile and pecans in place of walnuts and Aleppo pepper. It was really quick to make with flavors that are well balanced. I sliced the steak really thin and made it into a fresh pita sandwich. It lasted about 10 seconds. It’s definitely a weekday friendly recipe.
This was a great recipe-I made it with a combination of skirt steak and hanger steak and it was delicious. Wondering if the sauce could be made earlier in the day without losing flavor-did anyone try that?
Doing a Whole30 this month, and this recipe was easily adaptable to make it compliant! YUM!
Fantastic, tangy sauce. Made the sauce first and served it with flat iron steak - an excellent use of leftover green onions. I kept all of the ingredients the same in the sauce.
Why Hanger Steak Should Be Your Go-To Cut of Meat This Summer, Plus How to Cook It
If you like Rib Eye but are looking for something more affordable, this marbled cut is a great alternative to rely on for grilling season.
When Angie Mar suggests a cut of meat, we listen. The executive chef and owner of NYC&aposs Beatrice Inn, and a 2017 Food & Wine Best New Chef, stopped by the Test Kitchen today to school us on all things steak, and when Culinary Director Justin Chapple asked her what her favorite cut of meat to grill is, she said it was a Rib Eye. There&aposs a reason it&aposs so popular: it&aposs large, marbled and versatile. But because Rib Eyes are so well-liked, they can also be expensive.
If you&aposre looking for a more affordable alternative this summer, Mar recommends a hanger steak.
"It has a beefy flavor like a Rib Eye, but it’s more cost-effective and a little bit different and it actually cooks quicker," she says.
And, fun fact from Serious Eats: It comes from the front of the cow, where the meat literally "hangs off the cow&aposs diaphragm, hence the name."
The first step when prepping a hanger steak is removing the sinew, if the butcher hasn&apost already done so. Mar does this with a long sharp knife, pulling the sinew taught and slicing in long strokes. For a better grip, Chapple likes using a paper towel to grab the sinew. It&aposs really simple to do, and it&aposs cheaper to buy the meat with the sinew, so Mar and Chapple both recommend taking this route. A bonus? Instead of throwing it away, Mar suggests browning the inedible bits and throwing them into a pot with bones to make stock.
Once the meat is ready to cook, you should season it liberally with salt as you would any other piece of meat. (You can use black pepper, too, but Mar doesn&apost like the taste of burnt black pepper, so she sticks to just salt.)
The big difference between the hanger steak and the Rib Eye isn&apost flavor, but texture, and here&aposs where the crucial distinction in cooking comes in. Though Mar likes to cook Rib Eyes rare, hanger steak benefits from longer cooking, so she cooks them medium. "The heat helps all the tissue break down and you’ll get a more tender piece," she says.
Though it used to be known as a butcher&aposs steak, it&aposs becoming an increasingly popular cut, Chapple points, out, so get on it. Here are seven recipes to get started with: