Best Hanger Steak And Onion Sandwiches Recipes

HANGER STEAK SANDWICH WITH BOURBON CREAMED SPINACH

Hanger Steak Sandwich with Bourbon Creamed Spinach image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 oranges, peels removed in large strips and reserved
1 cup bourbon
2 tablespoons maraschino cherry juice
Freshly ground black pepper
2 tablespoons unsalted butter
2 pounds hanger steak
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
Vegetable oil
Bourbon Creamed Spinach, recipe follows
4 pretzel rolls, buttered and griddled
1 small red onion, sliced and soaked in ice water for 15 minutes
1 small red onion, sliced and soaked in ice water for 15 minutes
Two 10-ounce boxes frozen spinach, thawed
3 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, finely chopped, about 1 cup
Kosher salt and pepper
Kosher salt and pepper
1/4 cup bourbon
1 1/2 cups heavy cream
2 cups grated smoked gouda cheese

Steps:

For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.
Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.
For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.
Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.

GRILLED MARINATED HANGER STEAK

Grilled Marinated Hanger Steak image

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

Ingredients

1/4 cup safflower oil
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
2 teaspoons freshly ground pepper, plus more for seasoning
1 hanger steak (1 1/2 to 2 pounds), cut lengthwise into 2 strips and membrane removed
Coarse salt

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.