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Ingredients

• ✓ hanger steak
• vegetable oil
• shallot
• white wine
• beef broth
• anchovy fillet
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ hanger steak
• worcestershire sauce
• garlic powder
• onion powder
• black pepper
• olive oil
• salt

Instructions

1. 1 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.
2. 2 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.
3. 3 Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Rub the steaks with olive oil and lightly sprinkle with sea salt.
6. 6 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).
7. 7 Slice about 1/4 inch thick, across the steaks, and serve warm.

By Bibi

Ingredients

• ✓ hanger steak
• salt
• black pepper
• butter
• chicken broth
• balsamic vinegar
• butter
• salt

Instructions

1. 1 Remove all silver skin and extra fat from steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
2. 2 Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
3. 3 Pour broth into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
4. 4 To serve, slice steaks and spoon pan sauce over them.

By John Mitzewich

Ingredients

• ✓ hanger steak
• water
• soy sauce
• green chile pepper
• onion
• green onion
• garlic
• white sugar
• corn syrup
• rice wine
• red chile pepper
• egg

Instructions

1. 1 Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
2. 2 Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
3. 3 Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
4. 4 Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
5. 5 Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

By mykoreaneats

Ingredients

• ✓ hanger steak
• canola oil
• salt
• pepper
• green bean
• garlic
• canola oil
• salt
• pepper
• water
• white sugar
• shallot
• port wine
• demi glace
• butter

Instructions

1. 1 Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
6. 6 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.

By Chef Shelley Pogue

Ingredients

• ✓ hanger steak
• hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy