Best Blackened Hanger Steak With Plantains And Chimichurri Recipes
GRILLED HANGER STEAK WITH SMOKED VEGGIES, BARBECUE SAUCE AND SOUTHWEST CHIMICHURRI
Provided by Nikki Martin, Food Network Star Season 8 Finalist
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 21
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.
CHIMICHURRI HANGER STEAK
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
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
HANGER STEAK
Ceramist and gardener Frances Palmer is also an avid cook and baker who plants in her garden what she wants to eat and serve to her family and friends. Here is one of her garden-to-table recipes.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a short-sided glass baking dish. Add the hanger steaks. Leave the meat in the marinade at room temperature for two hours, turning from time to time.
- Grill the steaks on an outdoor grill with a good quantity of mesquite charcoal. The meat cooks quickly, about five minutes per side, on a white-hot bed of coals.
- When the steaks are finished, place on a serving platter and let them rest about 10 minutes. Sprinkle the meat with olive oil and kosher salt. Slice to serve.
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