Recipes

Hanger Steak with Pepperonata and Garlicky Spinach

by Rachael Ray Show Staff 10:51 AM, September 9, 2016

Aired September 7, 2017

Serves 4
Ingredients

2 pounds hanger steak, lightly pounded
Salt and pepper
1 teaspoon (1/3 palmful) smoked sweet paprika or pimentón
1 teaspoon ground cumin
1 teaspoon (1/3 palmful) ground coriander
1 red field pepper, seeded and sliced
1 green bell pepper or 2 cubanelle peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 jalapeño peppers, seeded and thinly sliced 
2 ribs celery with leafy tops, finely chopped
1 red onion, finely chopped
5 to 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
6 cloves garlic, chopped, divided
3 tablespoons sherry vinegar or wine vinegar
1 tablespoon honey
1 pound spinach, stemmed
A few grates nutmeg
 

Preparation

Bring steaks to room temperature and season liberally with salt and pepper. Combine the paprika, cumin and coriander in a small bowl and rub into steaks. Prep your peppers, celery and onion while the steaks hang out. 
 
Heat a cast-iron skillet over medium-high heat with oil 2 turns of the pan. Add steaks and brown, 8-10 minutes, turning occasionally; remove and let rest.
 
To the pan drippings, add another turn or two of oil then the peppers. Cook until brown, about 5 minutes, then add celery, onions and half of the garlic. Season with salt and pepper, toss 2-3 minutes more then deglaze pan with vinegar. Add honey, toss and remove pan from heat. 
 
In another skillet, heat 2 tablespoons oil over medium-high heat. Add remaining garlic, swirl and wilt in spinach. Season with nutmeg, salt and pepper, and remove from heat.
 
Slice meat against the grain into 1/2-inch thick slices.
 
To serve, arrange 1/4 of the pepperonata on each dinner plate in an even layer. Top with 1/4 of the spinach leaving a rim of peppers around the edge then top spinach with sliced steak.
 

MORE:

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