**Hanger Steak with Grilled Salsa: A Flavorful and Unique Dining Experience**
Indulge in the exquisite combination of flavors and textures with our savory Hanger Steak with Grilled Salsa recipe. This delectable dish features a juicy and tender hanger steak, grilled to perfection and complemented by a vibrant and aromatic grilled salsa. The salsa, bursting with the flavors of roasted tomatoes, sweet corn, and zesty cilantro, adds a refreshing and tangy touch to the rich and robust steak. Prepare to tantalize your taste buds with this extraordinary culinary creation that will leave you craving for more.
**Additional Featured Recipes:**
1. **Grilled Corn and Zucchini Salad:**
- Complement your grilled steak with a refreshing and healthy salad made with grilled corn, zucchini, and a tangy dressing.
2. **Garlic Butter Mushroom Skillet:**
- Indulge in a flavorful and quick side dish featuring sautéed mushrooms tossed in garlic butter and herbs.
3. **Coconut Rice:**
- Create a creamy and exotic rice dish infused with coconut milk, spices, and herbs to accompany your steak.
4. **Grilled Avocado:**
- Elevate your dining experience with grilled avocado slices, drizzled with olive oil and sprinkled with sea salt, for a unique and smoky flavor.
5. **Homemade Chimichurri Sauce:**
- Enhance the steak's flavor with a vibrant and herbaceous chimichurri sauce made from fresh parsley, cilantro, garlic, and olive oil.
SEARED HANGER STEAK WITH SALSA PICANTE
Hanger steak is an inexpensive, hassle-free piece of meat perfect for a weeknight meal. Sear it quickly and serve with a flavorful salsa picante.
Provided by Jonathan Waxman
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED HANGER STEAK
Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad.
Provided by Bibi
Categories Beef Steaks
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
- Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
- Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Rub the steaks with olive oil and lightly sprinkle with sea salt.
- When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
- Slice about 1/4 inch thick, across the steaks, and serve warm.
Nutrition Facts : Calories 408 calories, Carbohydrate 0.9 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 0.1 g, Protein 48.2 g, SaturatedFat 8.3 g, Sodium 370.6 mg
MARINATED GRILLED HANGER STEAK
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
- Preheat the grill. Season the steaks with salt.
- When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
- Where's the beef?
GRILLED HANGER STEAK
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
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.
Tips:
- Choose the Right Cut: Select a hanger steak with good marbling for better flavor and tenderness.
- Tenderize: Using a meat mallet or fork, tenderize the steak to break down the fibers and make it more tender.
- Marinate: Marinate the steak for at least 30 minutes or up to overnight to infuse it with flavor and moisture.
- Grill Over High Heat: Cook the steak over high heat to quickly sear the outside and create a nice crust while keeping the inside juicy.
- Let it Rest: After grilling, let the steak rest for a few minutes before slicing to allow the juices to redistribute and ensure a tender and flavorful bite.
Conclusion:
The hanger steak is a flavorful and versatile cut of beef that can be enjoyed in various ways. By following the tips and techniques outlined in this article, you can easily prepare a delicious and satisfying hanger steak meal. Whether you prefer a simple grilled steak with a tangy salsa or a more elaborate dish with a flavorful marinade and sides, the hanger steak offers endless possibilities for culinary creativity. Experiment with different marinades, seasonings, and cooking methods to discover your favorite way to enjoy this underrated cut of beef.
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