This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only time to eat diet food is while you are waiting for the steak to cook."
- Julia Child, Genius
I couldn't agree with Julia more. Eating great food is eating healthy and eating healthy starts with great food. Hanger steak is a great choice because it's full of flavor but lower in fat. This is a quick and easy recipe that works fantastic for a weeknight meal or an elegant dinner party.
Servings: 2 | Serving size: about 4 ounces steak
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does make good leftovers.
|2||4 ounce hanger steaks|
|1 Tbsp||extra virgin olive oil|
|1 Tbsp||red wine vinegar|
|1 Tbsp||balsamic vinegar|
|1 Tbsp||tomato paste|
|fresh ground black pepper|
|1 tsp||Dijon mustard|
|spray olive oil|
Preheat the oven to 425°F. Place a large skillet in the oven.
Place the hanger steaks in a bowl with the olive oil, red wine vinegar, balsamic vinegar, tomato paste, water, salt, pepper and Dijon mustard. Toss the steaks well to thoroughly coat with the sauce.
When the pan is hot , spray the pan with oil and add the hanger steaks. Reserve whatever marinade doesn't cling to the steaks.
Cook for about 5 - 7 minutes and turn. Place the rest of the sauce on top of the steaks. Cook for another 5 - 7 minutes for medium rare.
Remove the pan from the oven and place the steaks on a cutting board. Let them rest for a few minutes. While they are resting add the water to the pan 1 tablespoon at a time whisking to create a sauce. Use more water if needed but don't make the sauce too thin.
Slice the steaks and place it on a plate and top each with half of the sauce.
Serving size: about 4 ounces steak
|Calories 244||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 3%||Vitamin C 3%|
|Calcium 4%||Iron 13%|
|Vitamin K 7 mcg||Potassium 494 mg|
|Magnesium 33 mg|