Cookbooks
By Sara Dickerman
5.0
(4)
Michael Graydon and Nikole Herriott
- Save Story
Total Time
38 minutes
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you’ll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak—or onglet, as it is sometimes known—can be hard to find. Even my regular butcher runs out somewhat frequently. Don’t fret—just substitute flank steak.
Ingredients
Serves 4, plus 1 lunch for the next day
1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
Tangy Tomato Relish
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce
Preparation
For the Steak
Step 1
Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
Step 2
Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
Step 3
Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
For the Tangy Tomato Relish
Step 4
Preheat the oven to 425˚F.
Step 5
Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
Step 6
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.
Cooks' Note
From BON APPETIT: THE FOOD LOVER’S CLEASE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Sign In or Subscribe
to leave a Rating or Review
How would you rate Hanger Steak With Tangy Tomato Relish?
Leave a Review
Reviews (4)
Back to TopTriangleThis is AMAZING! So many delicious flavors - ginger, red onion, oven baked tomatoes. We have already remade this twice because it is so great! Everyone we made it for loved it as well. Highly recommend. Made it as directed - any type of steak will work.
Evapr
Farmington Hills, Michigan
8/4/2020
The tomato relish is absolutely outstanding. Paired with rice and salad and worked wonderfully.
bjackrian
Denver, CO
1/7/2016
Excellent. I used a flank steak (couldn't find a hanger steak) and fresh grapefruit juice instead of orange juice. Only advice is to go easy on the red pepper flakes because they can easily mask all the more subtle flavors (ginger, mustard). Paired it with a kale salad.
jgraves76
Pittsburgh, PA
12/25/2015
I really liked the jam but I’m pretty sure I overdid the ginger. Was still good but ginger dominated the dish. Usually, there’s no such thing as too much ginger for me but I’m going to try it again following the directions to a T.
Lisa E
Kingston, WA
5/21/2023
TagsSteakBeefMeatCanned TomatoTomatoVegetableMainDinnerDairy FreeGluten FreeNut FreeWeeknight MealsCookbooksHarper Collins
See Related Recipes and Cooking Tips
- Inside the Food Lover's Cleanse Cookbook
What if there was a two-week cleanse that didn't suck?
