HANGER STEAK WITH SHALLOTS
Hanger steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture. For classic steak frites, serve with Oven-Baked Shoestring Fries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
- Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
- Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.
HANGER STEAK WITH SHALLOT CHERRY SAUCE
Provided by Claire Robinson
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan or outdoor grill to medium.
- Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
- Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
- Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.
ROAST HANGER STEAK, PORT WINE AND SHIITAKE MUSHROOM WITH ROAST SHALLOTS
Provided by Food Network
Time P1DT2h20m
Yield 4 portions
Number Of Ingredients 17
Steps:
- For the steak: Trim fat and silver skin from steak.
- For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
- Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
- For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce 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 WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
HANGER STEAK WITH SHALLOTS AND JERUSALEM ARTICHOKES
Categories Herb Dinner Steak Jerusalem Artichoke Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- Roasted Shallots
- Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8-10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10-20 minutes.
- Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).
- When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.
- Purée:
- Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10-12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.
- Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.
- Steak and Assembly:
- Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8-10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5-10 minutes before slicing.
- Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.
HANGER STEAK WITH BRANDIED CHERRIES
Make and share this Hanger Steak With Brandied Cherries recipe from Food.com.
Provided by Food.com
Categories Cherries
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the marinade:
- Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
- Pour the marinade over the steaks and refrigerate for at least 6 hours.
- For the cherry sauce:
- Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
- Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
Nutrition Facts : Calories 681.6, Fat 47.8, SaturatedFat 13, Cholesterol 30.5, Sodium 3293.2, Carbohydrate 27.2, Fiber 3.3, Sugar 12.3, Protein 8
GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS
The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!
Provided by Chef Shelley Pogue
Categories Meat and Poultry Recipes Beef Steaks
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 48.1 g, Cholesterol 98.9 mg, Fat 52.4 g, Fiber 4.2 g, Protein 42.1 g, SaturatedFat 18.9 g, Sodium 1658.7 mg, Sugar 21.9 g
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS
The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!
Provided by Chef Shelley Pogue
Categories Beef Steaks
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 48.1 g, Cholesterol 98.9 mg, Fat 52.4 g, Fiber 4.2 g, Protein 42.1 g, SaturatedFat 18.9 g, Sodium 1658.7 mg, Sugar 21.9 g
More about "hanger steak with shallots recipes"
HANGER STEAK WITH SHALLOTS AND MUSHROOMS RECIPE
From foodandwine.com
Servings 4Total Time 40 mins
- Brush the steak with olive oil and season it with salt and pepper. Heat a large cast-iron skillet until nearly smoking. Add 1 tablespoon of the olive oil, then add the steak and cook over high heat, turning once, until well browned outside and medium-rare within, about 12 minutes. Transfer the steak to a plate, cover loosely with foil and let rest.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil with 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until beginning to brown, about 6 minutes. Add the sliced shallots and cook, stirring, until softened but not browned, about 4 minutes longer. Add the red wine vinegar and cook until evaporated. Add the wine and cook until nearly evaporated, about 5 minutes. Stir in the chicken stock and the remaining 1 tablespoon of butter.
- Slice the steak in half lengthwise, cutting on either side of the sinew that runs down the center. Thinly slice the steak and transfer to plates. Add the parsley and any accumulated meat juices to the mushrooms. Spoon the sauce over the steak and serve.
HANGER STEAK - RECIPES, STORIES, SHOW CLIPS + MORE ...
From rachaelrayshow.com
3 WAYS TO COOK HANGER STEAK - WIKIHOW
From wikihow.com
STEAK WITH SHALLOTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEARED HANGER STEAK WITH RED ONION RINGS RECIPE - FOOD NEWS
From foodnewsnews.com
HANGER STEAK WITH SHALLOTS RECIPE - RECIPES.NET
From recipes.net
HANGER STEAK WITH SHALLOTS - GLUTEN FREE RECIPES
From fooddiez.com
RACHAEL'S SLICED HANGER STEAK WITH ... - RACHAEL RAY SHOW
From rachaelrayshow.com
HERBED HANGER STEAK RECIPE | MYRECIPES
From myrecipes.com
GRILLED HANGER STEAK WITH PINOT NOIR AND MARIONBERRY GLAZE ...
From vindulge.com
HANGER STEAK WITH SHALLOTS - JUST SAVE FOODS
From shopjustsave.com
HANGER STEAK WITH SHALLOTS RECIPE | RECIPE | RECIPES, FOOD ...
From pinterest.com
WHAT IS HANGER STEAK & HOW TO COOK IT! STEAK UNIVERSITY
From mychicagosteak.com
HANGER STEAK WITH SHALLOTS - GLUTEN FREE RECIPES
From fooddiez.com
HANGER STEAK WITH SHALLOTS RECIPE | HILLTOP ANGUS FARM
From hilltopangusgrassfed.com
HANGER STEAK WITH SHALLOTS RECIPE | RECIPE | HANGER STEAK ...
From pinterest.com
10 BEST HANGER STEAK RECIPES - YUMMLY
From yummly.com
HANGER STEAK WITH SHALLOTS - MILLER'S FOOD MARKET
From millersfoodmarket.com
HANGER STEAK WITH SHALLOTS RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: FRENCH STYLE HANGER STEAK “ONGLET à L'éCHALOTE ...
From steakschool.com
HANGER STEAK, CHEF’S CHOICE - MY COOKING MAGAZINE.COM
From mycookingmagazine.com
WHAT IS HANGER STEAK? - THE SPRUCE EATS
From thespruceeats.com
OUR FAVOURITE HANGER STEAK RECIPES — THE GIBSONS BUTCHER
From thegibsonsbutcher.com
HANGER STEAK WITH SHALLOTS - FOOD LOVER
From 338c517345a52b3caa9a196b4c76e9c8.blogspot.com
RECIPE: HANGER STEAK WITH CARAMELIZED ONIONS | STYLE AT HOME
From styleathome.com
HANGER STEAK WITH SHALLOTS AND JERUSALEM ... - BON APPéTIT
From bonappetit.com
HOW TO COOK HANGER STEAK | FOOD & WINE
From foodandwine.com
R/FOOD - GRILLED HANGER STEAK WITH BALSAMIC SHALLOTS ...
From reddit.com
HOW TO COOK HANGER STEAK - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HANGER STEAK WITH SHALLOTS (QUICK + EASY!) | SOUTH AFRICA
From south.africa.com
HANGER STEAK WITH SHALLOTS (QUICK + EASY!) | RECIPE ...
From pinterest.ca
LUNCH FOR TWO: HANGER STEAK AKA FRENCH BISTRO STEAK
From lunchfortwo.typepad.com
You'll also love