We had this a few weeks ago, and it was really amazing. It was my first time cooking hangar steak, and it definitely won’t be my last! It had such a moist and lovely texture. This recipe comes from Bobby Flay’s “Bar Americain Cookbook”. He instructs to broil the steak, but my broiler is a bit cantankerous, so I just made this stovetop in the cast iron skillet. The steak sauce was ridiculously easy to make and was a far cry better than anything bottled. I served this with some pencil-thin asparagus. Enjoy!
1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/2 cup molasses
3 tbs prepared horseradish, drained
2 tbs honey
2 tbs ketchup
Salt and pepper
4 hangar steaks, trimmed
4 tbs unsalted butter, softened
Salt and black pepper
Spice Rub (recipe to follow)
Whisk together the mustards, molasses, horseradish, honey, and ketchup. Season to taste with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving. You can refrigerate this for a longer time, but bring to room temperature before serving.
Let them sit at room temperature for 20 minutes before cooking. Preheat your broiler, if using. If broiling, rub steaks with butter, then season with salt and pepper, then season generously with the spice rub. Place steaks on a wire rack on a rimmed baking sheet. Broil 4 minutes each side for medium-rare. If cooking stove-top: melt the butter on high heat in your cast-iron skillet. Rub steak with salt, pepper, and a generous amount of spice rub. Sear in the pan, and cook about 3-4 minutes per side for medium-rare. Let steak rest five minutes after cooking. Serve with the steak sauce.
Mix together the following. Makes 1/3 cup.
3 tbs smoked paprika
2 tsp ground ancho chile powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dry mustard
1 tsp dried oregano