Glazed Hanger Steak

RECIPE
2505
Glazed Hanger Steak
with melted leeks and harissa-carrot salad
I NGREDIENTS
12 1 ½
1 2
2
2
2
1 1 1 Ounces Hanger Steak
Bunch Baby Rainbow Carrots
SCRUBBED CLEAN WITH ENDS CUT OFF
Teaspoon Harissa
Tablespoon Maple Syrup
Tablespoons Balsamic Vinegar
Tablespoons Pistachio Meats
Leeks
Tablespoons Butter DIVIDED IN HALF
Teaspoon Espresso Powder
Tablespoon Brown Sugar
Teaspoon Sweet Paprika
Recipe may require salt and pepper, olive oil & water.
Have these on hand; we’ll provide the rest.
MAKES
40
45
MIN
MIN
2 servings
EQUIPMENT
INSTRUCTIONS
MEDIUM BOWL
SMALL MICROWAVEABLE BOWL
ALUMINUM FOIL
OVEN-PROOF SKILLET
HIGH-SIDED BAKING DISH
Prior to cooking, read all instructions. Wash all produce and prepare ingredients as listed on the front of this card.
1
2
3
4
Season and Rest Steak
Make the Harissa-Carrot Salad
Clean the Leeks
Melt the Leeks
Preheat oven to 450˚F.
Slice carrots in halves or quarters
vertically so they are all similar in size.
Cut dark green ends off leeks and
discard, then slice leeks in half
lengthwise, starting an inch from
the roots.
Set 11/2-foot-long piece of foil in high
sided baking dish. Place leeks in foil cut
side facing up.
Pat hanger steak dry with paper towels.
Generously season with 1 tsp salt and
plenty of black pepper. Make sure to
season both sides evenly.
Let rest at room temperature until
step 6.
In medium bowl, whisk together harissa,
maple syrup, balsamic and 2 tbsp olive
oil. Season with salt and pepper. Sprinkle
carrots with salt and then toss with the
dressing.
Rinse leeks under cold running water
to remove grit, then cut off roots so
the two halves separate.
Roughly chop pistachios (large pieces
are good!) and set aside until plating.
Cut 1 tbsp butter into 8 even pieces
and disperse along leeks. Season with
salt and pepper. Bring two long ends
of foil together and crimp down, then
repeat with short ends to form sealed
packet. Bake in oven for 25 minutes.
QUICK TIPS
Make sure to clean between the layers
of leeks during prep to avoid having any
grit or dirt in your melted leeks.
Always slice your meat against the grain
to produce tender pieces.
5
6
7
Prepare the Glaze
Sear the Steak
Plate the Dish
In small microwaveable bowl combine
espresso powder, paprika, brown
sugar, 1 tbsp butter, and 1 tsp water.
Heat 1 tbsp olive oil in oven-proof skillet
over high heat. When oil begins to
smoke, add steak and cook until a crust
forms, about 3 minutes. Flip steak over
and sear another 3 minutes.
When leeks are done, divide evenly
between two plates. Then add half the
carrot salad to each plate and sprinkle
with pistachios.
Microwave 10 seconds at a time until
butter is just melted. Stir to combine.
Set glaze aside.
Transfer steak to a 12x12 piece of foil.
Evenly spread glaze over the top. Bring
the two long ends of foil together and
crimp down to seal juices in.
Set in oven to cook for 8 minutes, then
remove and let rest in foil until plating.
Slice steak against the grain on 35˚slant.
Place half the steak beside leeks on each
plate.
Enjoy!
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