Grilled Marinated Hanger Steak Recipes

Steps:

• Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
• Preheat the grill.
• If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
• Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
• Slice the steaks on the bias and serve immediately.
• Wine Pairing Suggestion: Bandol red

Steps:

• Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
• Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnite at up to 2 hours minimum in the fridge.
• Preheat the grill. Season steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flareup. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest 5 to 10 minutes before slicing. Serve immediately after slicing.

Steps:

• In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with this deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.
• Preheat a grill to medium high. Season the steaks with salt.
• When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4 to 6 minutes on each side for medium rare. Remove from the grill and let rest for 5 to 10 minutes before slicing.

Steps:

• In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
• For the kimchee: In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.
• For the fried rice: In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside. In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
• Plating: On a large white plate, zig-zag the sauce. Place small mound of rice and top with hanger steak sliced in half, on the bias. Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.
• Mix all in a bowl.

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

Steps:

• For Arnold's beef rub: Stir together the margarine, granulated garlic, paprika, salt and pepper in a bowl.
• For the hanger steak: Rub hanger steak night before with Arnold's beef rub on top side. Let set, refrigerated, overnight.
• For the collard green chimichurri: Add collard greens, parsley, olive oil, vinegar, horseradish, salt, sugar, pepper flakes, garlic and 1 cup water to a bowl. Stir and let sit, refrigerated, overnight. Taste and maybe add salt and more horseradish to taste.
• For the jalapeno cheese grits: Bring broth, cream and milk to a boil in a saucepan, then add grits. Reduce heat to a simmer and stir grits with a wooden spoon. Cook, stirring every few minutes so grits don't stick, until grits start to soften, about 15 minutes. Add Gouda, Parmesan, butter, white pepper and jalapeno and continue to cook on low, stirring, until all cheese is melted and grits are soft and creamy, 10 to 15 minutes. Add salt to taste little at a time.
• Heat a charcoal grill for cooking with cherry wood chunks.
• Cook hanger steak on top of coals and cherry wood chunks until medium-rare. Thinly slice steak. Serve on jalapeno cheese grits and covered in collard green chimichurri sauce.

Steps:

• Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
• Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
• Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
• Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

Steps:

• Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
• Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
• Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub the steaks with olive oil and lightly sprinkle with sea salt.
• When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
• Slice about 1/4 inch thick, across the steaks, and serve warm.

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.

Steps:

• In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
• Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.

Steps:

• Have the butcher butterfly the steaks, lightly pound them and score them.
• Just before serving, preheat a grill or broiler until it is very hot.
• While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
• Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness. Do not overcook. Slice into 2-inch wide pieces, and serve at once.

Steps:

• Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
• Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
• Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
• Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.