Blackened Hanger Steak With Plantains And Chimichurri Recipes

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GRILLED HANGER STEAK WITH SMOKED VEGGIES, BARBECUE SAUCE AND SOUTHWEST CHIMICHURRI



Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

3 cups red wine
1/4 cup liquid smoke, plus more for brushing
1/4 cup fig balsamic vinegar
1 hanger or flank steak (about 2 pounds)
Salt and freshly ground black pepper
1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons agave syrup
1 teaspoon adobo sauce
1 chipotle chile in adobo, minced
1/4 cup equal parts chopped capers and cornichons
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 jalapeno, diced
Extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup liquid smoke

Steps:

  • For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
  • For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
  • For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.
  • For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
  • Grill the bell peppers on a grill pan.
  • Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
  • Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

SKIRT STEAK FAJITA PITA WITH CHIMICHURRI



Skirt Steak Fajita Pita with Chimichurri image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield s: 4 servings

Number Of Ingredients 22

1/2 cup low-sodium soy sauce
1/4 cup lime juice (about 2 limes)
2 tablespoons honey
1/2 to 1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, smashed
Salt and freshly cracked black pepper
2 pounds skirt steak
1/2 to 1 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 limes, juiced
2 small cloves garlic, grated
1 jalapeno, seeds and ribs removed, minced
1 small red onion, minced
2 cups fresh cilantro with tender stems, chopped
2 cups fresh flat-leaf parsley with tender stems, chopped
1 orange pepper, seeded and 1/4-inch sliced
1 yellow pepper, seeded and 1/4-inch sliced
1 Spanish onion, 1/4-inch sliced root to tip
1 tablespoon canola oil
4 pita pockets, cut in half
4 to 8 slices Havarti cheese

Steps:

  • For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
  • For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
  • Heat a grill pan to high heat.
  • Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
  • While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
  • Cut the pita pockets in half.
  • Slice the rested skirt steak into thin strips against the grain.
  • To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

CHIMICHURRI HANGER STEAK



Chimichurri Hanger Steak image

To be tempted by Argentina is to dream of steak on a grill, and it's no accident that the meat echoes the density of the malbecs from Mendoza. Terroir, or sense of place, helps define character and flavor. Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines. And what would beef in Argentina be without a slather of chimichurri, the iconic parsley-based green sauce? It is both sharply hot and herbaceously cool, especially with the addition of mint to play up the whiff of eucalyptus in the wines. In this recipe, though, the chimichurri is not really a sauce. It is meant to play a more intimate role, seasoning the steak inside and out. My choice of steak is hanger, which often delivers an appealing funkiness, even when it is not from grass-fed beef like that in Argentina.

Provided by Florence Fabricant

Categories     dinner, easy, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup packed flat-leaf parsley
1/2 jalapeño, seeded
1 garlic clove
2 tablespoons minced mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon crushed red chili flakes
Salt
pepper, to taste
Cayenne, to taste
3 tablespoons panko
1 hanger steak, about 2 pounds

Steps:

  • Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.
  • Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
  • Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 14 grams, Sodium 639 milligrams, Sugar 0 grams, TransFat 2 grams

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