SIX-SPICE HANGER STEAK
During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn't have to be Asian-try it with a brightly dressed green salad and roasted potatoes.
Provided by Ian Knauer
Categories Beef Pepper Quick & Easy Father's Day Back to School Dinner Steak Spice Anise Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- Makes steaks:
- Preheat broiler and lightly oil rack of broiler pan.
- Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
- Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
- Make sauce while steak rests:
- Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
PAN-GRILLED BEER-MARINATED HANGER STEAK
Categories Beer Beef Garlic Herb Mustard Marinate Low Cal Grill/Barbecue Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
- Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
- Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
HANGER STEAK WITH SHALLOTS
Provided by Daniel Boulud
Categories Beef Sauté Valentine's Day Dinner Steak
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
- Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
- To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
STEAK SAUCE
This is a steak sauce similar to my favorite brand. Great on steaks, burgers, even fries!
Provided by Ron Shepherd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, Sodium 434.4 mg, Sugar 6 g
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