Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly.
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Hanger Steak with Spicy Miso Glaze
2014-10-19 10:45:50
Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly.
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Nutrition Facts
Serving Size
1348g
Servings
4
Amount Per Serving
Calories 2531
Calories from Fat 966
% Daily Value *
Total Fat 108g
165%
Saturated Fat 37g
186%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 37g
Cholesterol 885mg
295%
Sodium 1271mg
53%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 3g
Protein 320g
Vitamin A
5%
Vitamin C
14%
Calcium
26%
Iron
117%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1/2 cup mirin
- 2 Tbs. minced shallots
- 2 Tbs. minced fresh ginger
- 1 tsp. minced garlic
- 1 Tbs. plus 2 tsp. grapeseed oil
- 2 tsp. light miso
- 1/4 tsp. Asian hot sauce, such as Sriracha
- 1 1-3/4- to 2-lb. hanger steak, trimmed
- Kosher salt and freshly ground black pepper
- 1/4 cup thinly sliced scallions
What you do
- Position a rack in the center of the oven and heat the oven to 400°F.
- Simmer the mirin, shallots, ginger, and garlic in an 8-inch skillet over medium heat until the mixture is syrupy and large bubbles start to form, about 5 minutes.
- Remove from the heat and whisk in 1 Tbs. of the grapeseed oil, the miso, and the hot sauce.
- Set aside.
- Season the steaks generously with salt and pepper.
- Heat a 12-inch oven-safe skillet over high heat until very hot.
- Add the remaining 2 tsp. oil, swirling it until the pan is well coated.
- Cook the steaks, flipping once, until browned, about 4 minutes total.
- Using a pastry brush, spread the glaze evenly over the steaks, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part of the steak reads 130°F to 135°F for medium rare, about 4 minutes.
- Transfer the steaks to a cutting board, let rest for 5 minutes, and then cut on the diagonal into 1/2-inch-thick slices.
- Pour any juice remaining in the pan over top and sprinkle with the scallions.
Adapted from Fine Cooking
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/