Thursday, June 7, 2012

Hanger Steak. Corn and Avocado Salad. Chimichurri. You're Welcome



If hanger steak was a guy, it would be the dorky guy in high school that gets ignored, but then turns out to be Bill Gates: majorly underestimated. If it was a girl, it would be a good, cheap date. In addition to being cheap (I bought mine for $6.99/lb) the flavor is amazing with just salt and pepper and a nice grill. Lots more scoop on Hanger Steak can be found on Chowhound's blog here if you want to learn all about it. We grilled a 1 lb piece of meat for about 4 minutes a side - it was rare (which I like) but would recommend 5 minutes a side for most medium rare folks. On the side I did a chilled corn, avocado, cilantro, basil and onion salad and a "chimichurri" sauce. This is another really easy summer supper, and because of the low cost of ingredients would be great for a crowd as well. PS - chimichurri purists beware,  my definition of chimichurri is: "throw multiple herbs, vinegar, garlic, oil and salt in a blender" and then taste it until you like it. But dang, it tastes really good and I don't know what else to call it.

Read the full recipe after the jump.



Serves 2-4
You will need:
  • 1 1lb hanger steak

Corn Salad
  • 3 ears fresh corn, shucked, and blanched, kernels removed
  • 1/2 small red onion - small dice (appx same size as corn kernels)
  • 1/2 medium avocado - medium dice
  • 2 T chopped cilantro
  • 4 T basil, cut in chiffonade
  • 2 T red wine vinegar
  • 2 T lime juice
  • 3 T olive oil 


Chimichurri (this makes enough to keep on hand for a week or two)
  • 1 C basil leaves
  • 1 C cilantro leaves
  • 1/2 C flat leaf parsley
  • 1/8 C fresh oregano leaves
  • 3 cloves of garlic
  • 3 T caper juice
  • 2 T capers
  • 3 T red wine vinegar
  • 1/2 C olive oil (you might need a little more or less)
  • Kosher salt to taste
  • Fresh Black Pepper to taste

Make the chimichurri first so it can chill and the flavors can come together. Blend vinegar, caper juice, garlic, capers in a blender or food processor until pureed. Add 1/2 of the herbs and 1/2 of the olive oil. Blend to combine (about 20 seconds). Add the remaining herbs and olive oil, blend until smooth. Season with salt, pepper and adjust all elements to taste. I sometimes like a little more garlic. Chill until ready to use.

The corn salad is super simple. Boil water, and drop the 3 cobs (shucked) in for about 4 minutes. Remove and immediately place in a bowl of ice cold water to stop the cooking. Meanwhile, chop, prep and dice the other ingredients. When corn has cooled, remove kernels from cob. place all ingredients in a bowl and toss to combine. Season with salt and pepper and garnish with additional whole cilantro leaves (and some avocado slices if you are feeling artsy. Chill until ready to use.

We did the meat on a gas grill - temp about 400 degrees. We used only salt and pepper as seasoning. Grill for about 5 minutes - 5 1/2 minutes per side for desired medium rare-ness. But honestly, who am I to tell you how long to cook your meat - cook it until it's done the way you like it. 4 minutes a side turned out to be pretty rare, so use that as a starting point. Let it rest about 5 minutes. Cut across the grain of the meat into 1/2 inch slices. Serve immediately with chimichurri sauce and corn salad.












2 comments:

  1. You are welcome! We've gotten great feedback on Facebook from this recipe, so I hope you enjoy it! We'd love you to follow us there too, there's a handy like button on the right hand side!

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