GRILLED HANGER STEAK
"Hanger steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade," says Anne.
Provided by Anne Burrell
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with this deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.
- Preheat a grill to medium high. Season the steaks with salt.
- When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4 to 6 minutes on each side for medium rare. Remove from the grill and let rest for 5 to 10 minutes before slicing.
GRILLED HANGER STEAK
Provided by Anne Burrell
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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
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.
GRILLED MARINATED HANGER STEAK
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 8h25m
Number Of Ingredients 6
Steps:
- Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
- Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.
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
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.
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