Hanger Steak with Garlic-Parsley-Brandy Butter

August 16, 2019 • 0 comments

A hanger steak also known as butcher's steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1 to 1/2 lbs . This cut is taken from the plate, which is the lower belly of the animal. In the past, it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.




6 tablespoons unsalted butter, softened
3 tablespoons chopped parsley
2 medium garlic cloves, minced
1 tablespoon Cognac or other brandy
Freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for brushing
3 large leeks, white and pale green parts only, sliced 1 inch thick
2 pounds trimmed hanger steaks

In a bowl, mash the butter, parsley, garlic, and Cognac; season with salt and pepper.
In a large skillet, heat the 3 tablespoons of olive oil. Add the leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, 10 minutes.
Light a grill or heat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and spread the parsley/garlic/Cognac butter all over the meat, letting it melt in. Serve with the leeks and your choice of veggies.

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