Best Hanger Steak With Shiitakes Cranberries And Ginger Recipes

Hanger Steaks with Ginger-Cranberry Sauce image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive or canola oil
2 (8-ounce) hanger steaks, at room temperature
Salt and ground black pepper
1 1/2 cups fresh cranberries
1 tablespoon honey
Zest and juice of 1 small orange
1 spring rosemary, leaves removed and roughly chopped
1 (1-inch) knob ginger, peeled and roughly chopped

Steps:

Place a large cast-iron skillet over medium-high heat with the oil. Season the steaks liberally with salt and pepper and sear in the skillet, turning once, until cooked to your desired doneness (about 6 minutes per side for medium). Let the cooked steaks rest on a plate for about 10 minutes before slicing.
While the steaks are cooking, in the bowl of a food processor combine the cranberries, honey, orange zest and juice, rosemary and ginger. Pulse the machine 15 to 20 times to coarsely chop and combine all of the ingredients. Season with salt and pepper. Reserve the cranberry sauce.
Serve the steaks by thinly slicing them against the grain and garnishing with the reserved cranberry sauce.

Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots image

Provided by Food Network

Time P1DT2h20m

Yield 4 portions

Number Of Ingredients 17

4 pounds untrimmed hanger steak
1 tablespoon whole black peppercorns
2 crushed bay leaves
1/2 teaspoon dry thyme
1 large onion, peeled and sliced
1 medium carrot, peeled and sliced
3 cloves garlic, smashed
1 cup full bodied red wine
1/2 cup port wine
1-ounce olive oil
1 tablespoon olive oil
12 medium shallots, peeled and trimmed
8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock)
2 ounces port wine
1/2 teaspoon butter
1/4 teaspoon chopped rosemary
Salt and pepper to taste

Steps:

For the steak: Trim fat and silver skin from steak.
For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

Tea Braised Hanger Steak with Root Vegetables image

Provided by Ming Tsai

Categories main-dish

Yield 4 servings

Number Of Ingredients 16

2 pounds hanger steak, cleaned and cut 1-inch dice
Salt and freshly ground black pepper
Canola oil, to cook
2 large onions, 1-inch dice
1/4 cup minced garlic
1/4 cup minced ginger
1 large carrot, peeled and 1-inch roll cut
2 ribs celery, 1-inch pieces
1 celeriac, peeled, 1-inch dice
1 large sweet potato, peeled, 1-inch dice
2 parsnips, peeled and 1-inch
2 cups cabernet sauvignon
1/2 cup naturally brewed soy sauce
4 ounces palm sugar (may substitute brown sugar)
2 Lapsang Souchang teabags (Recommended: Honest Tea Co.)
1 to 2 quarts water, to cover

Steps:

Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
In a large pasta bowl, ladle in stew, and enjoy.
Wine Suggestion: Honig Cabernet Sauvignon 1997

Hanger Steak With Tangy Tomato Relish image

Provided by Sara Dickerman

Yield Serves 4, plus 1 lunch for the next day

Number Of Ingredients 17

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
Tangy Tomato Relish
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce

Steps:

For the Steak
Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
For the Tangy Tomato Relish
Preheat the oven to 425˚F.
Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.