Hanger Steak With Tangy Tomato Relish
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Canola2 tbsps
Olive Oil1 tsp
Yellow Mustard Seed1 medium
Red Onion (chopped)1.5 tbsps
Ginger (fresh, peeled and minced)1 cup
Orange Juice (fresh)1 tbsp
Worcestershire SauceDirections:
1
For the Steak Season the hanger steak with fine sea salt and pepper
2
Let steak sit at room temperature for at least 20 minutes before cooking
3
Heat the oil in a heavy 9-or 10-inch skillet over high heat
4
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
5
Let the steak rest at least 10 minutes, then slice it on a diagonal
6
Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish
7
Season the hanger steak with fine sea salt and pepper
8
Let steak sit at room temperature for at least 20 minutes before cooking
9
Heat the oil in a heavy 9-or 10-inch skillet over high heat
10
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
11
Let the steak rest at least 10 minutes, then slice it on a diagonal
12
Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish
13
For the Tangy Tomato Relish Preheat the oven to 425˚F
14
Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish
15
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
16
Let cool
17
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat
18
Add the mustard seeds and cook until they pop, about 30 seconds
19
Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt
20
Cook, stirring frequently, until the onion has softened, about 3 minutes
21
Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact
22
Add the orange juice and Worcestershire sauce
23
Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes
24
Taste and season with salt and black pepper
25
Preheat the oven to 425˚F
26
Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish
27
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
28
Let cool
29
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat
30
Add the mustard seeds and cook until they pop, about 30 seconds
31
Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt
32
Cook, stirring frequently, until the onion has softened, about 3 minutes
33
Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact
34
Add the orange juice and Worcestershire sauce
35
Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes
36
Taste and season with salt and black pepper