Best 2 Hanger Steak Provencal Recipes
Tantalize your taste buds with a culinary journey to the heart of Provence, where the flavors of sun-kissed tomatoes, aromatic herbs, and tender hanger steak intertwine in a symphony of culinary delight. Discover the art of preparing Hanger Steak Provencal, a dish that embodies the essence of rustic French cuisine.
Savor the simplicity of Hanger Steak with Shallot Butter, a classic Provencal recipe that showcases the steak's inherent juiciness and pairs it with a luscious shallot butter sauce. Elevate your taste buds with Hanger Steak with Red Wine Sauce, a rich and flavorful dish where the steak is braised in a robust red wine sauce, resulting in a tender and succulent masterpiece.
For a taste of Provencal tradition, try the Hanger Steak with Ratatouille, a vibrant and colorful dish that combines the steak with a medley of stewed vegetables, capturing the essence of Provencal abundance. And for a delightful twist, indulge in the Hanger Steak with Salsa Verde, where the steak is grilled to perfection and complemented by a zesty green sauce made with fresh herbs, capers, and olive oil.
BUTCHER'S STEAK (HANGER STEAK)
Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- To serve, slice steaks and spoon pan sauce over them.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g
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.
Tips:
- Choose the right cut of steak: Hanger steak is a flavorful and affordable cut of beef that is perfect for grilling or pan-frying. It is located near the diaphragm of the cow and has a slightly coarse texture.
- Marinate the steak: Marinating the steak helps to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can try a more complex marinade that includes wine, vinegar, or yogurt.
- Cook the steak over high heat: Hanger steak is best cooked over high heat so that it develops a nice crust on the outside while remaining tender on the inside. You can grill, pan-fry, or broil the steak.
- Let the steak rest before slicing: After cooking the steak, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve the steak with your favorite sides: Hanger steak can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad. You can also top the steak with a flavorful sauce, such as a chimichurri sauce or a red wine sauce.
Conclusion:
Hanger steak is a delicious and versatile cut of beef that is perfect for a quick and easy weeknight meal. By following these tips, you can cook a hanger steak that is tender, flavorful, and juicy. So next time you're looking for a new steak to try, give hanger steak a try. You won't be disappointed!
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