Hanger Steak with Salsa Piccante Recipe

Hangar Steak
Christopher Hirsheimer

Ingredients

  • One 24-ounce hanger steak
  • Sea salt and freshly ground black pepper, to taste
  • 3 cloves garlic, peeled
  • 1 sweet onion, peeled and chopped
  • 2 Hatch or red Fresno chiles
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamico

Ah, the kick-ass sauce! A grilled steak needs some kick and I love chilies. I like using Hatch chiles from New Mexico; their season is rather short but worth it. Fresno chiles also work well. I find they have a nice round flavor, medium heat and marry well with the sweet onions, balsamico, and garlic. Hanger steak is sometimes called the “butcher’s cut.” It is an earthy, meaty steak that appeals to everyone who likes meat with texture. Skirt steak is a viable substitute, but rib-eye is not (though I love rib-eyes, they can be a bit fatty). The steaks are simply rubbed with sea salt and a generous amount of freshly ground black pepper. The trick is to sear the hell out them. No timidity here; let the cast-iron skillet do its duty. If it’s summer, by all means use a charcoal grill. For a wine that sucks up the heat, choose a Barbera from Piedmont.

Directions

Preheat the oven to 375 degrees.

Trim the steak and season with sea salt and black pepper. Bring it to room temperature.

To make the salsa, put the garlic, onion, chiles, and olive oil into a cast-iron skillet. Roast in the oven for about 10 minutes. Remove from the oven, deglaze with the balsamico and then purée everything in a food processor fitted with a metal blade until chunky.

Prepare a medium-hot grill. Sear the hanger until dark mahogany in color and crispy on all sides — this takes vigilance, but only about 8 minutes total. Hanger should be rare to medium-rare. Let the steak rest for 5 minutes, then slice.

Serve with the salsa.

Click here to see Cooking Dinner with Jonathan Waxman.

Nutrition

Calories per serving:

396 calories

Dietary restrictions:

Low Carb, Low Sodium Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

20%

Servings:

4
  • Fat 25g 39%
  • Carbs 8g 3%
  • Saturated 9g 45%
  • Fiber 1g 4%
  • Trans 1g
  • Sugars 5g
  • Monounsaturated 13g
  • Polyunsaturated 1g
  • Protein 35g 70%
  • Cholesterol 111mg 37%
  • Sodium 119mg 5%
  • Calcium 33mg 3%
  • Magnesium 44mg 11%
  • Potassium 573mg 16%
  • Iron 3mg 18%
  • Zinc 10mg 69%
  • Phosphorus 275mg 39%
  • Vitamin A 12µg 1%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 9mg 44%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 27µg 7%
  • Vitamin B12 4µg 70%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 6µg 8%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...