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RECIPE: Alex Guarnaschelli’s Seared Hanger Steak with Marinated Broccoli and Balsamic-Raspberry Vinaigrette

Originally posted 12/17/2014 03:24PM

202_Guar_Hanger Steak Sliced_art_r2 (1)

Photo Courtesy Feeding America

Here’s a meat-cooking tip from Iron Chef Alex Guarnaschelli: “I am a firm believer in getting a good sear on the steak but also in turning the meat a few times to move the blood back and forth from one side to another. I like to call it ‘internal basting,'” she says. When prepping the broccoli, Guarnaschelli likes to leave some of the stem on to absorb the flavor. And to prevent the steak from cooling down too quickly, she serves the meat and veggies on separate platters.

Seared Hanger Steak with Marinated Broccoli 
Created by Alex Guarnaschelli for Feeding America’s 5-Ingredient Dinner Challenge
Serves 4

2 medium heads broccoli, with stems (about 1 ¼ pounds total)
Kosher salt
½ cup Balsamic-Raspberry Vinaigrette (recipe below)
2 tablespoons canola oil
2 pounds hanger steak, trimmed of any sinew
Black pepper

1. Cut the broccoli lengthwise into smaller pieces. In a large pot, bring 4 quarts water to a boil. Stir in a handful of salt. You want the water to taste like seawater. When it comes back to a boil, plunge the broccoli into the water and cook for 2 to 3 minutes, stirring from time to time. Drain the broccoli on a kitchen towel. Arrange the spears on a platter and drizzle them liberally with the balsamic vinaigrette. Refrigerate the platter.

2. Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. Season the steak on all sides with salt and pepper. When the pan begins to smoke lightly, use a pair of metal tongs to gingerly place the steak in the hot oil. Cook to medium-rare, 5 to 6 minutes on each side. The total cooking time will be 10 to 12 minutes for medium rare (or an internal temperature of 130°F. Remove the steak and allow it to rest on a cutting board for 10 minutes.

3. Serve the steak: Slice the steak against the natural grain (or lines) in the meat. This will make the meat more tender for chewing. Taste for seasoning. Arrange it on its own platter. Serve the broccoli straight from the refrigerator, tossing it to recoat with the dressing.

Balsamic-Raspberry Vinaigrette
Makes 3 cups

¾ cup balsamic vinegar
⅓ cup raspberry vinegar
¼ cup Dijon mustard
1 tablespoon superfine sugar
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 cup canola oil

In a large bowl, whisk together the balsamic vinegar, raspberry vinegar, mustard, sugar, salt, and pepper. Whisk by hand until well blended and then slowly drizzle in the olive and canola oils, whisking constantly, to make an emulsified vinaigrette.

Cook’s note: This dressing will keep, covered in the fridge, for up to 3 weeks. Just shake vigorously before using. If it separates, blend it for a minute with a splash of cold water.

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