Hanger Steak with Tangy Tomato Relish

A Weeknight Winner: Hanger Steak with Tangy Tomato Relish

As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. But I've discovered the secret weapon in my culinary arsenal: the hanger steak. This relatively unknown cut of beef is a game-changer for weeknight meals. It’s lean, flavorful, and cooks incredibly quickly, making it perfect for those evenings when time is of the essence. Forget spending hours in the kitchen – this recipe is all about efficiency and delicious results.

The hanger steak's unique texture, somewhere between tenderloin and flank steak, delivers a satisfying chew without being tough. I prefer to cook it to medium-rare, creating a juicy interior with a beautiful sear on the outside. The key is a high heat and a quick cooking time. Don’t overcook it! A meat thermometer is your best friend here, ensuring that steak is cooked perfectly to your liking. And if you're lucky enough to find grass-finished hanger steak, even better! The added omega-3s and CLAs are a delicious health bonus.

But what truly elevates this simple steak to something extraordinary is the tangy tomato relish. This vibrant condiment is a burst of summery flavor, adding a sweetness and acidity that perfectly complements the rich, savory steak. Roasting the tomatoes intensifies their flavor, resulting in a jam-like consistency that's both sweet and tart. The addition of mustard seeds, ginger, and a touch of Worcestershire sauce adds depth and complexity, transforming a simple tomato relish into something truly special.

Why I Love This Recipe:

Speed: This entire meal comes together in under 30 minutes, perfect for a busy weeknight.

Flavor: The combination of the flavorful hanger steak and the bright, tangy relish is truly irresistible.

Health: Hanger steak is a lean protein source, and the recipe focuses on fresh, wholesome ingredients.

Simplicity: It's a surprisingly straightforward recipe, even for beginners.

This recipe has become a staple in my household, and I hope it becomes a favorite in yours too. It’s a testament to the fact that delicious, satisfying meals don't have to be complicated or time-consuming. Sometimes, the simplest recipes are the best, especially when you’re short on time but craving a delicious and healthy dinner.

Beyond the recipe itself, I encourage you to explore different ways to enjoy hanger steak. It’s incredibly versatile, so feel free to experiment with various marinades or spice rubs. The possibilities are endless! And if you can’t find hanger steak, flank steak is a worthy substitute—just be sure to slice it thinly against the grain for optimal tenderness.

Remember, cooking should be enjoyable, not stressful. Embrace the simplicity of this recipe, and savor the flavors of a well-deserved weeknight treat.

Serving Suggestions:

• Serve with a side of roasted vegetables for a complete and balanced meal.
• Pair it with a simple green salad for a refreshing contrast.
• Serve with some crusty bread to soak up the delicious pan juices.
• A glass of full-bodied red wine makes an excellent pairing.

Enjoy your delicious and easy weeknight dinner!

Step-by-step

• Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
• Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130°F for medium-rare, 7 to 8 minutes total.
• Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
• Preheat the oven to 425°F.
• Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
• In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium-high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes.
• Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.