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Michael Symon's Hanger Steak with Pickled Vegetable Sauce

Hanger Steak Pickled Vegetable Sauce Michael symon
Restaurant quality at home!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Michael Symon makes this steak at his famous restaurant Lola, and now you can make it at home. Try it tonight.
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ingredients
  • For the Steak:
  • 2 Hanger Steaks (about 1 1/2 pound each)
  • Salt
  • Pepper
  • Olive Oil
  • For the Sauce:
  • 1 cup Sherry Vinegar
  • 1/4 cup Sugar
  • 1/4 cup Beer
  • 4 tablespoon Butter
  • 1/4 cup Pickled Ramps plus extra for garnish (sliced)
  • 1/4 cup Pickled Garlic (sliced)
  • 1/4 cup Pickled Chilis plus extra for garnish (sliced)
  • 1/4 cup Flat-leaf Parsley
  • For the Pickled Chilies:
  • 2 pounds chillies
  • sherry vinegar
  • sugar
  • kosher salt
  • 2 bay leaves
  • 2 tablespoon coriander seeds
  • 2 tablespoon black peppercorns
  • 1 teaspoon cumin seeds
  • 4 sprigs of fresh marjoram
  • 3 garlic cloves
  • For the Pickled Ramps:
  • 2 cup white wine vinegar
  • kosher salt
  • 2 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 bay leaf
  • 1 jalapeno chile split
  • 2 pounds ramp bulbs (from 3-4 pound ramps)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
       
    For the Steak: Preheat grillpan to medium-high.
  • 2
    2 Hanger Steaks (about 1 1/2 pound each)
    Salt
    Pepper
    Olive Oil
    Drizzle the steaks with olive oil and season with salt and pepper.
  • 3
       
    Grill steaks for 4 to 5 minutes per side for medium rare.
  • 4
    1 cup Sherry Vinegar
    1/4 cup Sugar
    For the Sauce: In a saucepot over medium heat, heat the sherry, then add the sugar. Stir to dissolve.
  • 5
    1/4 cup Pickled Ramps (sliced)
    1/4 cup Pickled Garlic (sliced)
    1/4 cup Pickled Chilis (sliced)
    1/4 cup Beer
    Chop the pickled vegetables and stir in. Reduce slightly and add the beer.
  • 6
    4 tablespoon Butter
    Add the butter a tablespoon at a time, incorporating fully before adding the next.
  • 7
    1/4 cup Pickled Ramps (sliced)
    1/4 cup Pickled Chilis (sliced)
    1/4 cup Flat-leaf Parsley
    Olive Oil
    Slice steaks against the grain into 1/2-inch thick pieces. For garnish mix together some left over ramps, chilies and parsley with a tablespoon of olive oil. Spoon sauce over each serving, and garnish with pickles vegetables with parsley and a final drizzle of olive oil.
  • 8
    2 pounds chillies
    sherry vinegar
    sugar
    kosher salt
    For the Pickled Chilies: Pack the chilies in two 1-quart jars and cover them with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
  • 9
    2 bay leaves
    2 tablespoon coriander seeds
    2 tablespoon black peppercorns
    1 teaspoon cumin seeds
    4 sprigs of fresh marjoram
    3 garlic cloves
    Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram and garlic. bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and crew on the lids. Refrigerate for up to 1 month.
  • 10
    2 cup white wine vinegar
    kosher salt
    2 teaspoon coriander seeds
    1 teaspoon mustard seeds
    1 bay leaf
    1 jalapeno chile split
    For the Pickled Ramps: Combine the vinegar, 2 tablespoon salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil. Cook for 3 minutes. remove the pan from the heat and let the liquid cook to room temperature.
  • 11
    2 pounds ramp bulbs (from 3-4 pound ramps)
    Bring a gallon of heavily salted water to a boil. Blanch the ramps for 2 minutes in the boiling water and then drain in a colander.
  • 12
      
    Pack the ramps into two 1-quart jars, cover with the cooled pickling liquid to within 1/2 inch of the rim, and screw on the lids. Refrigerate for up to 1 month.
 
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