Best 2 Seared Hanger Steak With Salsa Picante Recipes

**Seared Hanger Steak with Salsa Picante: A Flavorful Journey for Your Taste Buds**

Indulge in a culinary journey with our seared hanger steak, a cut of beef renowned for its intense flavor and exceptional tenderness. This recipe elevates the hanger steak experience with a tantalizing salsa picante, a vibrant blend of fresh tomatoes, onions, cilantro, and jalapeños, adding a touch of heat and a burst of freshness to every bite. Accompanied by a zesty chimichurri sauce and crispy roasted potatoes, this dish promises a symphony of flavors that will leave you craving more. Ready yourself for a culinary adventure that will satisfy your taste buds and create memories that linger long after the meal is finished.

Let's cook with our recipes!

SEARED HANGER STEAK WITH SALSA PICANTE

Seared Hanger Steak with Salsa Picante image

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

Ingredients

1 1/2 pounds hanger steak
Coarse sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, sliced
2 hatch or red fresno chilies, thinly sliced (remove the seeds if desired)
1 clove garlic, thinly sliced
2 tablespoons balsamic vinegar

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.

HANGER STEAK WITH GRILLED SALSA

Hanger Steak with Grilled Salsa image

Provided by Geoffrey Zakarian

Time 3h5m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks
4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves
1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling

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.

Tips:

Choose the right cut of meat: Hanger steak is a flavorful and affordable cut of beef that is perfect for searing. It is located on the underside of the diaphragm and has a good amount of marbling, which makes it juicy and tender.
Marinate the steak: Marinating the steak in a flavorful marinade for at least 30 minutes will help to tenderize the meat and add flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can get creative and try a more complex marinade.
Sear the steak over high heat: Searing the steak over high heat will create a nice crust on the outside of the meat while keeping the inside juicy and tender. Be sure to use a heavy skillet or grill pan that can withstand the high heat.
Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve the steak with your favorite sides: Seared hanger steak is a delicious and versatile dish that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Seared hanger steak is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. By following these tips, you can ensure that your steak turns out perfectly cooked and flavorful every time. So next time you're looking for a great steak recipe, give seared hanger steak a try!