Pigeonholed into a can-molded, jellied sidekick to turkey, the true breadth of the cranberry's abilities are far reaching and delicious. Take a hanger steak for instance. It's rich, meaty, and sings in perfect harmony with the tart, acidic flavor of cranberries.
Recipe courtesy of Patrick Decker
Hanger Steaks with Ginger-Cranberry Sauce
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive or canola oil
  • 2 (8-ounce) hanger steaks, at room temperature
  • Salt and ground black pepper  
  • 1 1/2 cups fresh cranberries
  • 1 tablespoon honey
  • Zest and juice of 1 small orange 
  • 1 spring rosemary, leaves removed and roughly chopped
  • 1 (1-inch) knob ginger, peeled and roughly chopped

Directions

Place a large cast-iron skillet over medium-high heat with the oil. Season the steaks liberally with salt and pepper and sear in the skillet, turning once, until cooked to your desired doneness (about 6 minutes per side for medium). Let the cooked steaks rest on a plate for about 10 minutes before slicing.

While the steaks are cooking, in the bowl of a food processor combine the cranberries, honey, orange zest and juice, rosemary and ginger. Pulse the machine 15 to 20 times to coarsely chop and combine all of the ingredients. Season with salt and pepper. Reserve the cranberry sauce.

Serve the steaks by thinly slicing them against the grain and garnishing with the reserved cranberry sauce.

Cook's Note

This sauce is incredibly flexible and can be adapted to whatever flavor profile you like. Instead of ginger-rosemary, try adding in chipotle in adobo with cilantro or even grapefruit with basil. I like to round out this meal with some steamed brown rice or - even better - roasted squash (it is fall after all).

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