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Seared Hanger Steak Sandwich with Spring Garlic Aioli and Balsamic Marinated Tomato Salad


Seared Hanger Steak

Ingredients:

  • 1 1-1.5lb Hanger Steak (also known as Hanging Tenders, Butcher’s Steak, Butcher’s Tenderloin)
  • 1 Tbs Canola Oil
  • 1 tsp Salt and Pepper
  • 4-5 high quality French Rolls or Toasted Sourdough
  • Arugula washed and de-stemmed
For the Aioli
  • 1 stalk of Spring Garlic–from the light green down to the bulb
  • 4 Ramp Bulbs
  • the juice of 1 Lemon
  • 2 egg yolks from pasteurized eggs
  • 1/4-1/2 cup Canola, Extra Virgin Olive, or Sunflower Oil
  • chopped parsley
  • 1/2 tsp salt
  • Balsamic Marinated Tomato Salad
    • 3 Heirloom Tomatoes
    • 1/8th of a cup or 1oz Balsamic Vinegar
    • 1/8th of a cup or 1oz Olive Oil
    • 1/2 cup Goat Cheese–crumbled
    • 1/2 tsp kosher salt
    • a few good turns of freshly cracked pepper
    • fresh chopped herbs

    First, make the tomato salad. Core 3 Heirloom tomatoes and then cut into wedges, slices, or a large chop. Place tomatoes into a large mixing bowl fitted with a tight lid. Drizzle both Balsamic Vinegar and Olive Oil evenly over the tomatoes. Place the lid on top and give the bowl a good shake to evenly distribute the dressing. Remove lid and add goat cheese, salt, and pepper. Replace lid, shake lightly, and then refrigerate for 30 minutes or until ready to eat. Just prior to serving, add 2-3 Tbs fresh chopped herbs to the tomato salad. We used parsley, but thyme, basil, oregano, rosemary, or marjoram would work as well.

    Second, make the Aioli. Place chopped spring garlic and ramps in a blender or food processor. Add 2 egg yolks and the juice of 1 lemon and process for 30 seconds to combine. Slowly add 1/4-1/2 cup of good quality, fresh olive oil while mixing over medium speed. After the oil has been incorporated, add 1/2 tsp salt and 1 Tbs fresh chopped parsley to the blender and increase the speed to high for one minute. At this point the Aioli should be good to go, but if it seems too thick, add 1 Tbs of water and mix on low for 10 seconds, then turn to high for another 10. Continue to add water by the Tbs until you have your desired consistency.

    Now onto the Hanger Steak… If you purchase a piece with the tough fatty/tendon part running down the middle, you will need to cut this piece out as shown in the video. Next, season with salt and pepper on all sides. Heat a large saute pan over high heat. Add 1 Tbs of Canola Oil and begin to sear the hanging tenders/hanger steaks for about 3 minutes per side, being careful to monitor so you do not burn them. When the entire piece of meat is thoroughly seared, the steak should be at a rare to a medium-rare level of done-ness. You can turn the heat down on the pan and continue to cook, making sure to rotate the steak in the pan if you want to cook it to medium or well done.

    When the steak is done, let the meat sit aside for 5 minutes before beginning to slice across the grain as demonstrated in the video.

    Finally, toast your rolls/bread under a broiler and then assemble the sandwiches.
    Disclaimer: You can leave out the Ramps from the Aioli or likewise, you could do just Ramps and leave out the Spring Garlic. Originally we were only going to do just Ramps, but didn’t have enough to complete the recipe. When we went to the store to buy more, they were out of Ramps, but had Spring Garlic.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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