Hanger Steak With Olive Oil And Herbs Recipes

HANGER STEAK WITH OLIVE OIL AND HERBS

Steps:

• Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
• About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
• Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

HANGER STEAK PROVENCAL

Steps:

• 1. Set up a grill for both direct and indirect heat.
• 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
• 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
• Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.

GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD

Steps:

• Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
• Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
• Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
• Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
• Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

GARLICKY HERB-RUBBED HANGER STEAKS

Steps:

• In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
• On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
• Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• Let the steaks stand at room temperature for 1 hour before proceeding.
• Light a grill.
• Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
• Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
• Transfer the steaks to a carving board to rest for 15 minutes.
• Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
• Arrange the slices on a platter and serve.