FRENCH HANGER RECIPES
BUTCHER'S STEAK (HANGER STEAK) | ALLRECIPES
Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.
Provided by Chef John
Categories Meat and Poultry Beef Steaks
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove all silver skin and extra fat from the 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.
- 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.
- Pour stock 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.
- To serve, slice steaks and spoon pan sauce over them.
Nutrition Facts : Calories 344.1 calories, CarbohydrateContent 0.6 g, CholesterolContent 95.8 mg, FatContent 25.3 g, ProteinContent 27 g, SaturatedFatContent 12.5 g, SodiumContent 348.6 mg, SugarContent 0.5 g
HANGER STEAKS WITH FRENCH ONION SAUCE | RECIPE - RACHAE…
Try These Delicious Side Dishes: Mashed Potatoes with Soft Cheese and Herbs Stuffed Mushrooms Todd Wilbur's Onion Rings
Provided by The Rachael Ray Staff
Number Of Ingredients 18
Steps:
- In a large skillet, melt the butter over medium heat
- Add the onions, thyme and bay leaf; season with salt and pepper
- Cook, partially covered, stirring occasionally, until the onions are extremely soft and a light caramel color, 20-25 minutes
- Add the wine and cook 1 minute
- Add the stock and bring to a boil
- Cook 1 minute, then remove from the heat and stir in the crème fraîche
- Meanwhile, heat a cast-iron skillet over medium-high
- Coat the steaks with 2 tablespoons EVOO, then sprinkle with the herbes de Provence; season with salt and pepper
- Using a paper towel, rub the skillet with the remaining tablespoon EVOO
- Add the steaks and cook, turning once, about 8 minutes for medium-rare
- Let rest 5 minutes
- Slice the steaks against the grain, divide among plates and top with the onion sauce
- Serve with the chips, cornichons and watercress
- Pass the mustard at the table
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Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.
Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.
Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.
Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut side up on the other. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.
Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.
Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve.
Mary’s tips:
Best made and served. The steak can be marinated up to 8 hours ahead.
Not for freezing.
Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.
HANGER STEAKS WITH FRENCH ONION SAUCE | RECIPE - RACHAE…
From rachaelrayshow.com
- Pass the mustard at the table
MARY BERRY'S THYME BAVETTE STEAK RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.
Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.
Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.
Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut side up on the other. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.
Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.
Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve.
Mary’s tips:
Best made and served. The steak can be marinated up to 8 hours ahead.
Not for freezing.
Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.
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