Best Hanger Steak With Olive Oil And Herbs Recipes

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.

SLICED STEAK WITH HERBS

Steps:

• Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
• Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
• Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.

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.

PAN SEARED HANGER STEAK

Steps:

• Prepare the hanger steak (butcher's steak): Trim the excess fat and remove silverskin from the hanger steak.
• Once this is done, find the connective tissue and use your fillet knife to carefully cut around the connective tissue. Do this down one side first and remove the first half of your hanger steak(s).
• Trim the connective tendon from the second half so that you have the two long muscles. One side will have a lobe, remove that and set aside. Then, cut both of the two long muscles into half so that you'll be cooking up 5 pieces total.
• Heat a cast iron skillet (or large heavy bottomed skillet or frying pan that is also oven-safe) to medium-high heat with the extra virgin olive oil. Preheat your oven to 450°F (232°C).
• Season the trimmed hanger steaks with steak seasoning on all sides, then, once the oil in the frying pan is shimmering and just about to begin smoking add the steaks to the pan.
• Sear on all sides until golden browned, about 2-3 minutes per side, then add the pat of butter and spoon the melted butter over your hanger steaks.
• Transfer the pan into your oven to finish cooking until the steaks reach a minimum internal temperature of 130°F (54°C) for medium-rare.
• Remove from the oven and transfer to a cutting board or tray. Cover loosely with a sheet of aluminum foil and allow to rest for 5 minutes before serving.

GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD

Steps:

• Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
• Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
• Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
• Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
• Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.