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MICHAEL SYMON Grilled Hanger Steak with Pickled Chili Salad

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This grilled steak & salad is a delicious dinner for your family!
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ingredients
GRILLED HANGER STEAK WITH PICKLED CHILI SALAD
1/2 cup kosher salt (plus more)
1/4 cup sugar
2 1/2 pounds hanger steaks (trimmed)
1/2 cup julienned pickled chilies
1/4 cup pickled shallots
1 cup picked parsley leaves
½ lemon (juice)
2 tablespoons olive oil

directions
The night before, season the hanger steaks for optimal flavor. In a mixing bowl, combine 1/2 cup Kosher salt and 1/4 cup sugar. Season the hanger steaks on all sides with salt-sugar mixture. Refrigerate overnight uncovered. Reserve the remaining seasoning mixture for future use.
The next day, remove steaks to room temperature for 10-15 minutes.
Preheat a grill or grill pan to medium-high heat. Make sure the grill grates are well oiled. Season the steaks with salt and freshly ground black pepper then place them on the grill, cooking for 4-5 minutes per side and until nicely charred and medium rare-medium. Remove steaks to a cutting board.
For the Pickled Chili Salad: in a large bowl, combine the pickled chilies, shallots, parsley leaves, lemon juice and a drizzle of olive oil.
Remove the steaks from the grill to rest for at least 5 minutes before slicing against the grain. Serve with the pickled chili salad on top.

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