Pan Seared Hanger Steak with Roasted Radishes and Homemade Sage Butter
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
This hanger steak recipe with roasted radishes is tender, delicious and easy. Hanger steak, also known as the butchers cut, is a lesser known cut of meat but also highly desirable. Butchers used to reserve this cut for themselves. One pound can feed two people and is about 5.99/lb (depending on your market).
Ingredients
  • 1 lb of hanger steak
  • 1 bunch of radishes
  • 1 Cara Cara Orange, cut wedges
  • ¼ cup of oil + more for radishes
  • ¼ cup of cilantro
  • 1 teaspoon of pink peppercorns
  • ½ teaspoon of mustard seeds
  • 4 sprigs of thyme, chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon of butter
  • vegetable oil
  • Kosher Salt
  • Compound Sage Butter
Instructions
Hanger Steak
  1. Combine oil, cilantro, peppercorns, mustard seeds, thyme and garlic in bowl and squeeze in orange. Salt to taste and reserve orange wedges.
  2. Place hanger steak in gallon size ziplock bag and pour in marinade, throw in orange wedges. Refrigerate for 24 hours.
  3. Heat cast iron skillet on high heat till smoking. Add oil and allow to heat.
  4. Add steak and sear, flipping every 20 seconds or so for 4 minutes, until a nice crust forms.
  5. Add butter and continue searing for another 4 minutes till steak reaches an internal temperature of about 130.
  6. Remove from heat and let rust for 5 minutes.
Roasted Radishes
  1. Preheat oven to 375
  2. Wash radishes and slice in half, leaving at least an inch of the greens
  3. Toss in olive oil and salt
  4. Roast at 375 for 15 minutes or so until golden brown and very tender.
  5. Serve with Sage Butter
Recipe by Talia Bunting at https://www.taliabunting.com/pan-seared-hanger-steak/