Pan cooked hanger steak (also known as butcher steak) with hot parsley pesto or chimichurri. Hanger steak is one of the most flavorful cuts of beef, very tender and one of the cheapest too! Hanger steak is delicious simply pan seared or grilled on the BBQ, then simply served with this hot pesto or chimichurri.
Hanger steak is perfect for BBQ, for stir fry recipes, to fill tacos or fajitas, it can be marinated or simply pan fried as I did here, very versatile.
Hanger steak is very close to flank steak in texture or flavor, it is best served rare to medium rare. It is a rather small cut that weighs about 1 to 1 1/2 pounds.
For this recipe, I served 2 hanger steaks for 3 people, simply pan grilled, flavored with a homemade hot parsley pesto (serve with your favorite pesto or chimichurri) and Brussel sprouts.
Have your hanger steaks at room temperature to avoid thermal shock.
1.5 pounds (700 g.) hanger steak, room temperature
2 tbsp vegetable oil
2 tbsp. butter
Salt and pepper to taste
2 bunches of parsley, stem removed
3 to 4 tiny dried peppers, or according to the peppers you can get and according to taste
Zest of 1 lemon (outer skin)
4 tbsp. olive oil or as needed
Into a frying pan, on medium/high heat, heat some vegetable oil and butter, wait until the sizzling stops, add the steaks and sear for about 3 minutes on each side, then again 1 more minute per side, add salt and pepper to taste
Wait about 10 minutes before slicing the steak
Into the bowl of your food processor, add first the almonds, then the parsley and all other ingredients, process until finely chopped, rub the sides of bowl as much as needed, if the pesto is too dry to process easily add some oil
Transfer into a lidded jar, top with more olive oil, store for about a month in your fridge, when using always flatten the top and cover with olive oil
Slice thinly the hanger steaks, serve topped with parsley pesto and your favorite side or use them to fill a few tacos
Doneness depends on thickness of meat and your liking, I like my meat between rare and medium. To avoid that the extremities be overcooked and dry, I prefer to slightly undercook my meat. If you find that the slices in the center of cut of meat are too rare, you can put them back into the still hot pan with the burners off for a few seconds.
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