Seared Hanger Steak With Salsa Picante Recipes

SEARED HANGER STEAK WITH SALSA PICANTE

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.

SEARED HANGER STEAK WITH RED ONION RINGS

Steps:

• Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it's a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it's too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.
• Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.
• Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.
• Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.
• Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.
• Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.

HANGER STEAK WITH GRILLED SALSA

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.

SEARED HANGER STEAK WITH GREEN BEANS, BLACK OLIVES AND LEMON

Steps:

• In a jar or small bowl with a fitted lid, combine the Dijon mustard, sherry vinegar and olive oil with the garlic cloves. Add a pinch of salt. Cover and shake vigorously to blend. Taste for seasoning. Set aside.
• Fill a medium bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the green beans out from amongst the ice cubes. Bring a medium pot of water to a boil. Add salt until the water tastes like seawater. Add a generous pinch of sugar. Add ALL BUT A FEW OF the green beans and cook for 2 minutes. Remove them from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to sit in the ice water for a couple of minutes to assure they have cooled thoroughly. Discard the blanching water.
• Remove the beans from the ice bath and spread them out on a kitchen towel on a flat surface. Use another kitchen towel to gently pat them dry. This step will prevent the water from diluting the flavor of the beans and the vinaigrette. Transfer to a medium bowl and season with salt. Stir to blend. Remove the garlic cloves from the vinaigrette and toss with the beans, basil leaves and olives. Cut the reserved raw beans into 1-inch pieces and toss with the other beans.
• Heat a large cast-iron skillet. Add the oil. When it begins to smoke lightly, sprinkle the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook over high heat 3 to 4 minutes on each side. I count 8 to 10 minutes for medium-rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Remove the steak and allow it to rest on a flat surface, 10 minutes. Slice the steak and arrange on a platter with the green bean mixture.

TARTIFLETTE

Steps:

• Preheat oven to 425 degrees F and set a pot of salted water to boil. Melt 1 tablespoon of butter in a saucepan on medium heat. Add the onion slices and bacon to the pan and sweat until the onions are translucent and the bacon is cooked. Do not brown. Season with pepper. Meanwhile, cook the potatoes in the simmering water for twenty minutes, or until cooked but still slightly firm. Drain and let cool. Peel then cut the potatoes into rounds.
• Butter the casserole dish. Layer the dish with half of the cooked potatoes; lightly season with salt and pepper. Make a layer with half of the onion and bacon mixture. Repeat the layering process with the rest of the potatoes and onion/bacon mixture. Cut cheese into long strips (including the rind) and layer it over the casserole, covering fully. Pour the cream over the casserole. Bake until cheese is melted and golden, about 25-30 minutes.
• Remove casserole from oven, spoon onto plates, and serve.