HANGER STEAKS WITH GINGER-CRANBERRY SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Hanger Steaks with Ginger-Cranberry Sauce image

Pigeonholed into a can-molded, jellied sidekick to turkey, the true breadth of the cranberry's abilities are far reaching and delicious. Take a hanger steak for instance. It's rich, meaty, and sings in perfect harmony with the tart, acidic flavor of cranberries.

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.

There are no comments yet!