Best Hanger Steaks With Ginger Cranberry Sauce Recipes

Sunny's Quick Cranberry Steak Pan Sauce image

Provided by Sunny Anderson

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

3/4 cup cranberry juice or cranberry juice blend
2 tablespoons coarse-ground Dijon mustard
2 tablespoons Worcestershire sauce
1 shallot, finely grated on a rasp grater
Kosher salt and coarsely ground black pepper
2 tablespoons unsalted butter
1 to 2 teaspoons agave nectar, if needed

Steps:

In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.

Hanger Steak Tacos with Cilantro-Lime Crema and Charred Limes image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds hanger steak, cut into 4 pieces, center membrane removed
1 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 limes, halved
2 bunches fresh cilantro
1 cup sour cream
1 clove garlic
12 corn tortillas
1 teaspoon chile-lime seasoning, such as Tajin, optional

Steps:

Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.