As with most foods, if it’s good quality, you really don’t need to do much to make it taste great.
As with most foods, if it’s good quality, you really don’t need to do much to make it taste great. This sentiment is certainly true when it comes to steak. I generously season it with salt and pepper, grill it, and then add just a little something like a flavored butter to make it special. With hanger steak, I like this jalapeño butter, but you can make the butter with blue cheese, garlic, roasted red peppers, anchovies . . . you get the idea.
Directions
- In a small bowl, use a fork to mash the butter and jalapeño together. Mold the butter into a log shape and wrap it in plastic wrap. Chill in the refrigerator for 1 hour, or until firm.
- Generously season both sides of each steak with salt and pepper and drizzle with oil. Put the steaks on the grill and cook for 5to 6 minutes on each side for medium-rare. Let the steak rest for a few minutes before serving. Slice the meat across the grain and top each serving with 1 tablespoon of the jalapeño butter.
Ingredients
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1 cup (1 stick/115 g) unsalted butter, at room temperature
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½ jalapeño, minced
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2 (1-pound/455-g) hanger steaks, trimmed
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Salt and freshly ground black pepper
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Canola oil
Pair It with this!
Cabernet Sauvignon
Can there ever be too much of a good thing? That’s how this beautifully dark & rich Cabernet makes us feel. Ruby red in the glass, the bouquet of this beauty has aromas of dark red fruits and even hints of cocoa. On the palate, it is elegant and balanced with lingering flavors of mocha and black cherry.