Michael Symon makes this steak at his famous restaurant Lola, and now you can make it at home. Try it tonight.
Hanger Steak with Pickled Vegetable Sauce
- For the Steak:
- 2 Hanger Steaks (about 1 1/2 pound each)
- 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
- 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)
- For the Steak: Preheat grillpan to medium-high.
- Drizzle the steaks with olive oil and season with salt and pepper.
- Grill steaks for 4 to 5 minutes per side for medium rare.
- For the Sauce: In a saucepot over medium heat, heat the sherry, then add the sugar. Stir to dissolve.
- Chop the pickled vegetables and stir in. Reduce slightly and add the beer.
- Add the butter a tablespoon at a time, incorporating fully before adding the next.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.