Grilled Hanger Steak On Toasted Country Bread Recipes

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GRILLED HANGER STEAK



Grilled Hanger Steak image

Provided by Anne Burrell

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 sprigs fresh thyme, leaves picked and chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Extra-virgin olive oil
2 pounds hanger steak, trimmed
Kosher salt

Steps:

  • Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
  • Preheat the grill.
  • If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
  • Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
  • Slice the steaks on the bias and serve immediately.
  • Wine Pairing Suggestion: Bandol red

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE



Grilled Hanger Steaks with Roasted Garlic Romesco Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 19

1 head garlic
Kosher salt and freshly ground black pepper
2 ounces extra-virgin olive oil, plus extra for drizzling
1 cup day-old country bread, crusts removed and pulsed in a food processor
1 cup canned roasted red bell pepper, drained (about 2 peppers)
1/4 cup toasted almonds
3 tablespoons sherry vinegar
1 tablespoon fresh dill
1 tablespoon fresh parsley
2 to 3 fresh basil leaves
2 anchovy fillets
1 canned whole San Marzano tomato
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
2 hanger steaks, at room temperature
1 teaspoon kosher salt, plus more as needed
Lime wedges, for serving

Steps:

  • For the romesco sauce: Preheat the oven to 450 degrees F.
  • Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
  • Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
  • For the hanger steaks: Preheat a grill on high heat.
  • Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
  • Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

GRILLED HANGER STEAK ON TOASTED COUNTRY BREAD



Grilled Hanger Steak on Toasted Country Bread image

This delicious dinner recipe is courtesy of Michael Lomonaco.

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 9

8 thick slices country bread
1 clove garlic, halved
Extra-virgin olive oil
1 hanger steak (2 pounds), trimmed, center nerve removed, and halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup finely sliced shallots
1/4 cup balsamic vinegar
1/2 cup red wine

Steps:

  • Preheat a grill pan over medium-high heat. Rub bread with cut side of garlic. Brush lightly with olive oil. Transfer to grill pan and cook until toasted, turn, and toast remaining side. Set toasted bread aside.
  • Season steaks with salt and pepper; oil grill pan and add steaks. Cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer steaks to a platter to rest. Set aside and keep warm.
  • Meanwhile, heat butter in a medium saucepan and place over medium heat for 30 seconds. Add shallots, and cook until golden, about 5 minutes. Remove pan from heat, add vinegar, and carefully return to stove. Cook over medium heat for 2 minutes, add wine, and continue cooking until reduced by half. Set aside and keep warm.
  • Place two slices bread on each of 4 plates. Slice steaks 1/2-inch thick and place on bread. Spoon sauce over steak and serve.

GRILLED HANGER STEAK



Grilled Hanger Steak image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 5 servings

Number Of Ingredients 25

1 cup melted margarine
1/4 cup granulated garlic
1/4 cup paprika
1/4 cup table salt
1/4 cup freshly ground black pepper
2 pounds hanger steak
1 cup finely chopped cooked collard greens
1 cup packed fresh parsley leaves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon prepared horseradish, or more as needed
1 tablespoon kosher salt, or more to taste
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
1 head garlic, peeled and minced
1 cup chicken broth
1 cup heavy cream
1 cup milk
1 cup course ground grits (non-instant)
4 ounces shredded smoked Gouda
1/4 cup grated Parmesan
4 tablespoons butter
1 tablespoon ground white pepper
1/2 jalapeno, diced (seeds and ribs removed)
Salt

Steps:

  • For Arnold's beef rub: Stir together the margarine, granulated garlic, paprika, salt and pepper in a bowl.
  • For the hanger steak: Rub hanger steak night before with Arnold's beef rub on top side. Let set, refrigerated, overnight.
  • For the collard green chimichurri: Add collard greens, parsley, olive oil, vinegar, horseradish, salt, sugar, pepper flakes, garlic and 1 cup water to a bowl. Stir and let sit, refrigerated, overnight. Taste and maybe add salt and more horseradish to taste.
  • For the jalapeno cheese grits: Bring broth, cream and milk to a boil in a saucepan, then add grits. Reduce heat to a simmer and stir grits with a wooden spoon. Cook, stirring every few minutes so grits don't stick, until grits start to soften, about 15 minutes. Add Gouda, Parmesan, butter, white pepper and jalapeno and continue to cook on low, stirring, until all cheese is melted and grits are soft and creamy, 10 to 15 minutes. Add salt to taste little at a time.
  • Heat a charcoal grill for cooking with cherry wood chunks.
  • Cook hanger steak on top of coals and cherry wood chunks until medium-rare. Thinly slice steak. Serve on jalapeno cheese grits and covered in collard green chimichurri sauce.

MARINATED GRILLED HANGER STEAK



Marinated Grilled Hanger Steak image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil

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



Grilled Hanger Steak image

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

2 pounds hanger steaks
2 teaspoons Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon olive oil
½ teaspoon sea salt, or to taste

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

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