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Seared Hanger Steak with Herb Salsa Recipe

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This recipe for Seared Hanger Steak with Herb Salsa, by , is from MK Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Murphy


5.5 oz portion of marbled hanger steak
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
1/4 cup fresh lime juice
1 garlic clove
1 shallot
1/4 cup + 1tbl (for seasoning) olive oil.
2 tbl cup vegetable or canola oil (for searing)
sea slat and crushed red pepper

1. place all ingredients except steak, 1tbl of olive oil, and canola oil in a food processor or blender and puree, remember to season at the beginning and end, then reserve the salsa. Store up to 2 hours ahead of serving.
2. on a cutting board season the hanger steak with 1tbl of olive oil and sea salt on both sides, remember you're eating both sides, so you want it to be evenly seasoned
3. heat a 9 inch stainless steel saute pan to medium-high heat and add 2 tbl of vegetable oil, when the pan is hot add the hanger steak to the pan, be sure to add the steak away from yourself to not splash any hot oil on yourself
4. let the steak sear, meaning you want the steak to get kind of "crispy" or caramelized, this may take a minute or so, and the flip and do the same to the other side
5. hanger steak is best served at medium temperature, depending on the size of your steak, cook on each side for roughly 2.5-3 minutes. If you steak is really thick, you may need to place it in the oven for a minute or two to make sure it reaches your desired temperature
6. allow the steak to rest at least one minute after you remove it from the pan before slicing the steak, if you do the juices will run out of the steak and make it dry




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