Blackened Hanger Steak With Plantains And Chimichurri
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 tbsps
Paprika2 tsps
Onion Powder2 tsps
Garlic Powder1 tsp
Cayenne1 tsp
Chili Powder1 cup
Vegetable Oil1 cup
Cilantro (fresh)1 cup
Red Wine Vinegar2 cloves
Garlic (minced)1 tsp
Crushed Red Pepper1 cup
Extra-Virgin Olive OilDirections:
1
For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl
2
Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet
3
Place in the fridge overnight
4
For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic
5
Pulse until combined but still a bit coarse, about 10 pulses
6
Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times
7
Season with salt and pepper and set aside for the flavors to meld
8
(The chimichurri can be made up to 3 days in advance
9
) For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat
10
Add the plantains in batches, taking care not to overcrowd the pan
11
Fry each side until dark brown
12
Using a spider, remove the plantains and drain on paper towels
13
Season with garlic salt when still hot
14
To cook the steaks, heat a large cast-iron skillet over medium heat
15
Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side
16
The steaks are done when an instant-read thermometer reads 135 degrees F
17
Let rest for 5 minutes before slicing