Grilled Hanger Steaks with Green Garlic Butter is this week's Wild Idea Buffalo Recipe of the Week! It's from Jill O'Brien of Wild Idea Buffalo.
Grilled Hanger Steaks with Green Garlic Butter
By: Jill O'Brien
* 1 – 1 lb. Hanger Steak
* ¼ cup olive oil
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 stick salted butter
* 4 green onions, chopped green partly only
* ½ tablespoon black pepper
1) Rinse Hanger Steak and pat dry. Using a sharp filet knife run knife along one side of the sinew that runs down the center, creating two filets. Remove sinew from filet that it remains attached to with knife.
2) Rub steaks generously with olive oil, salt, and pepper. Cover and allow to rest at room temperature for 2 hours.
3) For Green Garlic Butter; melt 1 stick butter in pan and add chopped green onions. Allow to heat through for a couple of minutes.
4) Transfer butter to a blender and process until smooth. Place butter in dish and allow to chill, this will allow solids to separate to the bottom and butter to settle on the top.
5) Remove butter from refrigerator and remove solids from butter. Slicing through with a knife works well.
6) Heat grill to high heat, 500° +. Insure grill grates are clean and oiled.
7) Place Hanger steaks on grill and sear for 3 minutes each side, closing grill lid during cooking time. Transfer grilled meat to plate and cover with foil allowing too rest for 5 minutes before serving. Cut into desired pieces.
Serve with Green Garlic Butter and *Celery Root Puree. *Recipe included with purchase. Leftover Green Garlic Butter will keep for a couple of weeks in the refrigerator.
Wild Idea Buffalo - 16 oz. Hanging Tender Steak
Also known as the hanger steak, this is a coveted favorite of butchers. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.