Best Hanger Steak With Tangy Tomato Relish Recipes

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.

Jan's Cowboy Steak with Tomato Relish image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 2 generous servings

Number Of Ingredients 14

2 tablespoons coarse sea salt
1 teaspoon coarsely ground coriander seed
1 teaspoon coarsely ground coffee beans
1 teaspoon coarsely ground black peppercorns
1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tablespoons olive oil, divided
2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

For the spice mix: Mix the ingredients for the spice mix together.
For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
Preheat oven to 450 degrees F.
In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
This dish is great with medium to heavy red wine or with a medium to intense beer.