Hanger Steak (aka Butcher’s Steak)

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 (1- to 1 1/2-pound) hanger steak

1 teaspoon kosher salt

1 tablespoon neutral oil, such as grapeseed, safflower, or canola

2 tablespoons lemon juice, lime juice, or apple cider vinegar

2 tablespoons olive oil

3 cloves garlic, finely grated or pressed in a garlic press

手順

Step 1

Cut the center seam from 1 (1- to 1 1/2-pound) hanger steak, leaving you with 2 long pieces of steak. Halve each piece crosswise to create 4 pieces. Season all over with 1 teaspoon kosher salt.

Step 2

If marinating, place the steaks in a shallow dish, such as a 9x13-inch baking dish. Whisk 2 tablespoons lemon juice, 2 tablespoons olive oil, and 3 grated garlic cloves together in a small bowl. Pour over the steak and rub the marinade into the steaks. Flip the steaks once or twice in the dish to coat. Cover the baking dish and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator (remove from the fridge 30 minutes before cooking). Flip the steaks occasionally if you happen to think about it.

Step 3

Remove the steaks from the marinade and shake off any excess marinade. Pat dry with paper towels.

Step 4

Heat a large cast iron skillet over medium-high heat until it starts slightly smoking. Add 1 tablespoon neutral oil, then add the steaks. Cook until deeply browned on the bottom, 4 to 5 minutes. Flip the steaks and cook until medium-rare (between 125°F and 130°F), 4 to 5 minutes more. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. For thicker pieces, flip onto their sides for about 1 minute to sear all over and cook more evenly.

Step 5

Transfer to a clean cutting board or plate and let rest for 10 minutes before serving.

栄養

• サービングサイズ: Serves 4
• カロリー: 356 cal
• 脂肪総量: 26.1 g
• 飽和脂肪: 8.1 g
• 不飽和脂肪: 0.0 g
• コレステロール: 0 mg
• ナトリウム: 376.5 mg
• 炭水化物総量: 2.5 g
• 食物繊維: 0.1 g
• 糖質総量: 0.2 g
• タンパク質: 29.0 g