Best Hanger Steak With Olive Oil And Herbs Recipes

GARLICKY HERB-RUBBED HANGER STEAKS

Steps:

• In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
• On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
• Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• Let the steaks stand at room temperature for 1 hour before proceeding.
• Light a grill.
• Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
• Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
• Transfer the steaks to a carving board to rest for 15 minutes.
• Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
• Arrange the slices on a platter and serve.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

HANGER STEAK PROVENCAL

Steps:

• 1. Set up a grill for both direct and indirect heat.
• 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
• 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.

HANGER STEAK WITH OLIVE OIL AND HERBS

Steps:

• Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
• About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
• Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.