Recipe courtesy of Rachael Ray
Red-Eye Rubbed Hanger Steaks with Cilantro Chimichurri and Sour Cream and Onion Potato Salad
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Sour Cream and Onion Potato Salad:
  • 1 1/2 pounds small or baby Yukon Gold potatoes
  • Salt 
  • 8 ounces sugar snap peas, trimmed
  • About 1 cup sour cream 
  • 1/4 cup finely chopped chives
  • 2 tablespoons extra-virgin olive oil
  • 1 large jalapeno, seeded and finely diced 
  • Zest and juice of 1 lemon 
  • Black pepper 
  • 4 radishes, thinly sliced 
  • 4 scallions, whites and greens, sliced on the bias 
Cilantro Chimichurri:
  • 1 large bunch cilantro, leaves only
  • A few fresh oregano sprigs, leaves stripped 
  • 1 clove garlic, grated or minced 
  • 1 small shallot, coarsely chopped 
  • 2 tablespoons sherry vinegar 
  • Juice of 1 lime 
  • 1/4 cup extra-virgin olive oil 
  • Salt and black pepper 
Red-Eye Rubbed Steak:
  • 1 tablespoon light brown sugar
  • 1 tablespoon ancho chile powder or a chili powder blend, such as Gebhardt's
  • 1 tablespoon instant espresso powder or fine ground coffee 
  • 1 teaspoon granulated garlic 
  • 1 teaspoon granulated onion 
  • Salt and black pepper
  • 4 pieces hanger steak, at room temperature 
  • Olive oil, for drizzling
  • 1/2 bottle (6 ounces) beer 

Directions

For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them.

Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside.

Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve.

For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve.

For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, chile powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl.

Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes.

Add the beer to the skillet, reduce by about three-quarters and then remove from the heat.

Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside.

Recipe courtesy of Rachael Ray

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