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Marinated hanger steak

Chef, Lenny Redé
Wine Pairings:  

Hanger steak is known as the “Butcher’s Steak” because they would often set this cut aside for themselves. This steak comes from just below the rib and in between the flank and brisket, three of the most flavorful cuts of beef, but only the hanger is superior in my opinion. Truth is, what I love about this steak is how forgiving it is. Because of the connective tissue and fat, it should be cooked to at least medium rare. But, medium or even medium well suits this cut just fine. The French serve this with Pommes Frites, but a simple salad of arugula and some lemon wedges work just fine.  

Little can rival a tender, flavorful steak cooked over high heat, though one sure way to add that certain something is to pair it with a wine like the 2017 Warr-King Cabernet Sauvignon. Sourced from Red Mountain, one of Washington’s prime locations for Cabernet, the deep purple Warr-King sports the black fruits, black tea and herbal character of Washington wine. The ripe black cherry, acids and tannin on the palate will cut the fat of the meat while complementing the herbs and umami nuance of the Dijon, Worcestershire and balsamic vinegar.

Ingredients

  • 2 10-to 12-ounce hanger steaks (about 1 inch thick)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons of salt
  • 2 teaspoons balsamic vinegar
Lemon wedges for serving Arugula  

Steps

1.

Prep the steaks by cleaning any excess silver skin and excess fat.

2.

Combine the remaining ingredients to make the marinade. Toss the hanger steaks in marinade coating well. Let the steaks rest at room temperature about 30 minutes until they are ready to cook.

3.

Heat a large cast iron skillet over high heat. Remove the steak from the marinade and gently place it into the hot skillet. Cook for 4 to 5 minutes on each side.

4.

Using a meat thermometer check for doneness. Hanger steak serves best at a medium temperature between 135F and 140F internal temperature. 

5.

Remove from the heat and rest for 5 minutes.

6.

Slice on the bias into ½ inch pieces. Serve with arugula and lemon wedges.

Chef Image

About Chef, Lenny Redé