HANGER STEAKS WITH GINGER-CRANBERRY SAUCE
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
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.
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.
TEA BRAISED HANGER STEAK WITH ROOT VEGETABLES
Steps:
- Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
- In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
- Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
- In a large pasta bowl, ladle in stew, and enjoy.
- Wine Suggestion: Honig Cabernet Sauvignon 1997
HANGER STEAK WITH TANGY TOMATO RELISH
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you'll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak-or onglet, as it is sometimes known-can be hard to find. Even my regular butcher runs out somewhat frequently. Don't fret-just substitute flank steak.
Provided by Sara Dickerman
Categories Steak Dinner Healthy Tomato Summer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4, plus 1 lunch for the next day
Number Of Ingredients 17
Steps:
- For the Steak
- Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
- Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
- Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
- For the Tangy Tomato Relish
- Preheat the oven to 425˚F.
- Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
- In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.
HANGER STEAK WITH OLIVE OIL AND HERBS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
- About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
- Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.
Nutrition Facts : @context http, Calories 989, UnsaturatedFat 44 grams, Carbohydrate 56 grams, Fat 64 grams, Fiber 11 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 2692 milligrams, Sugar 16 grams, TransFat 2 grams
More about "hanger steak with shiitakes cranberries and ginger recipes"
EASY HANGER STEAKS WITH GINGER-CRANBERRY SAUCE …
From cookingchanneltv.com
Author Patrick DeckerEstimated Reading Time 3 mins
HANGER STEAKS WITH GINGER-CRANBERRY SAUCE
From cookingchanneltv.com
Servings 4Total Time 30 minsCategory Main-DishCalories 313 per serving
ALLRECIPES
GRILLED HANGER STEAK RECIPE - TASTING TABLE
From tastingtable.com
HANGER STEAKS WITH GINGER-CRANBERRY SAUCE RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
PAN SEARED HANGER STEAK - BAKE IT WITH LOVE
From bakeitwithlove.com
HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER
From cookthismeal.com
HANGER STEAK RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER RECIPE
From easycookfind.com
GRILLED HANGER STEAK RECIPE (OR BLACKSTONE GRIDDLE)
From wendypolisi.com
PAN SEARED HANGER STEAK RECIPE (WITH BUTTER, GARLIC & HERBS)
From steakrevolution.com
GINGER-MARINATED HANGER STEAK RECIPE | BON APPéTIT
From bonappetit.com
HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER YOU HAVE …
From uu-are-my-only-lurrve.blogspot.com
EASY HANGER STEAKS WITH GINGER-CRANBERRY SAUCE RECIPE
From cookingchanneltv.cel02.sni.foodnetwork.com
HANGER STEAK WITH SHALLOTS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HANGER STEAKS WITH GINGER-CRANBERRY SAUCE RECIPE | PATRICK …
From cookingchanneltv.cel29.sni.foodnetwork.com
EASY GRILLED HANGER STEAK RECIPE (NO MARINADE)
From girlcarnivore.com
HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER RECIPE
From cookthismeal.com
You'll also love