5 Days 5 Lunches: Hanger Steak & Green Beans

Hanger steak and I have a love love relationship. I love eating it and I love making it. It’s so damn easy to make, and the flavors it yields are unreal. It has so many tasty uses.

It’s a great lunch steak, keeps flavor well and since it lends itself to being cooked rare/medium rare it holds up well to being reheated. The trick I have learned with hanger steak is that you need to cut it lengthwise to make it thinner. Because it is fairly lean, it cooks up quickly. So when it’s thicker, the outside cooks fast but the inside stays raw.

This is part of my ongoing series that I do once a week to help you get through the work week with a healthy meal. I like to suggest a recipe that you can cook on a Sunday and pack for your lunch all week. This is a great way to save money and to eat well.

Green beans are also really great. Plus they make pictures look prettier (YAY COLORS!). I like mine to keep a crispy crunch to them, they also take on the flavor of whatever you cook them with, which is nice with steak. Because STEAK FLAVORED VEGGIES!!

Hope you enjoy!

Recipe

Ingredients

1 Large Hanger Steak

1 Tbsp. Rosemary

1 Tbsp. Olive Oil

1 Tbsp. Fig Balsamic Vinegar

1 Tbsp. Montreal Steak Seasoning

2 Tbsp. Worcestershire Sauce

1/4 Cup Marsala Cooking Wine

Fresh Green Beans

3 Tbsp. Bacon Fat

1/2 cup of Chicken Broth

Method

First marinate your steak in the olive oil, vinegar, rosemary and steak seasoning. After thirty minutes make sure the steaks are evenly coated with the rosemary and seasoning.

Cut your steak length wise and into fourths.

Set up two hot pans, I used cast iron. Put about 1.5 tbsp. of bacon fat in each pan, allow it to almost smoke up. They should immediately start to sizzle up. Sprinkle some salt on them as they sizzle. After about a minute and a half as they start to get bright green, add in your chicken broth, let that reduce. Now take your green beans off of the heat.

As they are cooking, add your hanger steaks. Cook each side for about 3-4 minutes depending on how done you like them. Cutting them lengthwise should make them thinner allowing for a more even cook. Remove the steaks from the heat after both sides are nice and brown. Now add your Marsala wine and scrape off the crusty goodness from the pan. Then add your Worcestershire sauce, stir and pour over the steaks.

Serve with your green beans and enjoy!