Hanger steaks have become extremely popular in recent years (you may have noticed how expensive they have become as a result). They aren’t as elegant as the even more costly rib steaks, but they are flavorful and just perfect for a casual, bistro-type meal. Serve them with “frites” or corn on the cob as accompaniments.
Pan Seared Marinated Hanger Steaks with Peppers and Onions
Servings
4 Servings
Ingredients
- 4 hanger steaks 6 ounces, or170 g, each
- 5 tablespoons 75 ml olive oil, divided
- 2 tablespoons 30 ml white wine vinegar
- 1 teaspoon finely crushed coriander seeds
- 1 teaspoon Dijon mustard
- 2 medium cloves garlic finely chopped
- 1/2 teaspoon crushed red pepper
- 1 small red bell pepper deseeded and sliced
- 1 small yellow or orange bell pepper deseeded and sliced
- 1 Anaheim or Cubanelle pepper deseeded and sliced
- 1 to 2 teaspoons chopped jalapeño pepper
- 1 large sweet onion sliced
- Salt to taste
Instructions
- Place the steaks in a nonreactive shallow pan.
- Combine 3 tablespoons (45 ml) olive oil, the white wine vinegar, coriander seeds, mustard, garlic, and red pepper. Spoon this mixture over the steaks, turning the pieces to coat both sides. Marinate in the refrigerator for at least 1 hour, turning the meat once or twice during that time.
- Preheat the oven to warm (lowest temperature). Heat the remaining 2 tablespoons (30 ml) olive oil in a large sauté pan over medium heat. Add all the peppers and the onion and sprinkle with salt. Sauté, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and are beginning to brown.
- Spoon the mixture into an ovenproof dish and keep warm in the oven. Turn the heat under the sauté pan to medium-high. Add the steaks and cook for 3 to 5 minutes per side or until cooked to the desired doneness. Place the steaks on top of the peppers (or surround the meat with the peppers) and serve.
- SERVING SUGGESTIONS AND VARIATIONS: You can make this dish with skirt steak. Use any kind of peppers you wish; the ones suggested here add color and a range of tastes from hot to sweet. The sweet onions give a good balance to the peppers, but common yellow onions will do, too.
- Source: The Modern Kosher Kitchen Cookbook
Hi, can you please advise? What do i do if local stores in the community don't seem to carry cube steak (rather minute steak and sirloin).
I want cube steak, as that's supposed to be already tenderized, so it would be easier for me. Why should it be so hard to find cube steak?
Also – i don't have a cast iron fry-pan, as i'm weak and those are heavy. Must it be cast iron? As for cooking in oven, my oven is full of pans, so it's difficult to always remove them every time i want to cook anything. I don't have convenient storage space elsewhere.
Can you pease advise? What do i do if local stores in the community don't seem to carry cube steak (rather minute steak and sirloin).
I want cube steak, as that's supposed to be already tenderized, so it would be easier for me. Why should it be so hard to find cube steak?
Also – i don't have a cast iron fry-pan, as i'm weak and those are heavy. Must it be cast iron? As for cooking in oven, my oven is full of pans, so it's difficult to always remove them every time i want to cook anything. I don't have convenient storage space elsewhere.
Excellent dish: colorful and tasty. I used red bell peppers in place of other peppers since we don’t like our food too spicy. My husband declared it a “keeper”!
good, skipped coriander and was good anyway, cooked it longer than directed as we like it more well done