Best Hanger Steak Bacon Sandwich With Frisée Red Onion Jam Recipes

STEAK SANDWICH WITH RED ONION JAM

Steps:

• Spread roll with steak butter; layer with steak, red onion jam, and, if using, arugula.

HANGER STEAK & BACON SANDWICH WITH FRISéE & RED ONION JAM RECIPE - (4.5/5)

Steps:

• Season hanger steak with salt, pepper, chili flake, herbs, and olive oil. Set aside, uncovered 1 hour up to 12 hours. Heat a grill on high heat. Sear steak on all sides, achieving a good crust. Cook steak to rare/medium rare. Remove from grill and let rest at least 15 minutes. Meanwhile, brush one side of the sliced bread with olive oil and season with salt and pepper. Grill bread, oil side down until nice and toasty. Remove and let rest grilled side up. In a small saucepan, drizzle olive oil. Add red onions and cook until well caramelized. Add the remainder of ingredients and bring to a boil. Turn down heat and allow to slowly simmer until all liquid has reduced. Will keep for several weeks in the fridge. Thinly slice steak, against the grain. To build sandwich: spread red onion jam on grilled side of bread. Arrange thin slices of shoulder bacon topped with frisée, and drizzle with with olive oil and season with salt and pepper. Arrange hanger steak on top and top sandwich with grilled bread. Enjoy with a dark English-style beer like a stout or porter.

BUTCHER'S STEAK (HANGER STEAK)

Steps:

• Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
• Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
• Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
• To serve, slice steaks and spoon pan sauce over them.

HANGER STEAK

Steps:

• In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
• For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.
• Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve.

GRILLED CHEESE SANDWICH WITH RED ONION JAM

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
• Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
• Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.

ONE-POT FRENCH ONION PASTA RECIPE - (4.3/5)

Steps:

• Place a large heavy bottom sauce pan over medium heat. Add the olive oil and butter and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam. When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once. Return to medium heat and bring to a simmer. Place the lid on the pan and allow to simmer for 5 minutes. Remove the lid to toss and stir the pasta for about 3 minutes. Return the lid and allow to cook for another 5 minutes. Remove the lid and taste the pasta for doneness. There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits. To serve, spoon into large bowls, top with parmesan cheese and fresh arugula.

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 AND ONION SANDWICHES

Steps:

• Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Alternatively, heat a grill pan over medium-high heat until hot.
• Season steaks with the salt and pepper. Grill, turning once, 7 minutes total for medium-rare. Transfer steaks to a cutting board, and let rest 5 minutes.
• Meanwhile, grill tomato slices, turning once, until soft, about 4 minutes total.
• Heat oil and butter in a large skillet over medium-high heat until hot but not smoking. Add onions; cook, stirring occasionally, until golden, about 8 minutes.
• Cut steaks against the grain into 1/4-inch-thick slices. Spread each of the 4 baguette bottoms with 2 1/4 teaspoons hot mustard. Top with steak slices, tomatoes, onions, and the 4 baguette tops. Wrap sandwiches in waxed paper; refrigerate until ready to serve.