Best Grilled Hanger Steak With Brandied Green Peppercorn Sauce Recipes

GRILLED HANGER STEAK

Grilled Hanger Steak image

Provided by Anne Burrell

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

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 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

Ingredients

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

PEPPERCORN SAUCE

Peppercorn Sauce image

Provided by Food Network

Number Of Ingredients 10

Ingredients

Pan juices from steak
4 steaks (1-1 1/2 inches thick)
1/3 cup minced shallot
1 clove garlic minced
1/4 cup Cognac
2 cups brown stock or canned beef broth
1 tablespoon black peppercorn, coarsely crushed
1/3 cup heavy cream
4 teaspoons cornstarch
2-3 teaspoons Dijon mustard

Steps:

Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.