Chef and restaurateur Geoffrey Zakarian is back with us on The Jim Brickman Show this weekend and this time he’s got some tips for one of the toughest cooking challenges: steak. What’s his secret? Take a listen and follow the recipe below for the perfect Hanger Steak:
Hanger Steak with Salt Roasted Onion and Spiced Cabernet Wine Glaze
Paired with Beringer Founders’ Estate Cabernet Sauvignon
Yields: 4 servings
1 each Spanish onions
2 cups kosher salt
2 t light brown sugar
2 each lime juice
2 pcs star anise
2 pcs cinnamon stick
½ t black peppercorns, whole
1 bottle cabernet
4 each Hanger Steaks, 6oz each
½ t cumin
½ t paprika
½ t coriander seed
1 each green apple, cut into strips ¼” thick
2 cups watercress leaves
fresh cracked pepper
- Preheat oven to 400F. Place the onion in a pan on the bed of salt and roast in the oven until fork tender, about 45 minutes. Allow to cool. Cut the onions into 1/8’s, leaving the skins on and root in tact, and reserve.
- In a medium sized pot, whisk together the brown sugar, lime juice, star anise, cinnamon, black pepper, and cabernet. Reduce at a steady simmer until the mixture forms a thick glaze- you will have around ½ cup.
- Bring the hanger steaks to room temperature. Combine the cumin, paprika, and coriander seed. Rub all over the steak and season with kosher salt and fresh cracked pepper.
- In a large sauté pan, heat the canola oil over medium high flame. When the pan begins to smoke, sear the hanger steaks on both sides until caramelized heavily. Transfer to a rack in the oven and cook to an internal temperature of 135F, about 15 minutes.
- Allow the beef to rest for 10 minutes. Warm the onions and arrange on a plate with the apples. Garnish with watercress leaves. Cut the beef against the grain and serve onto four plates. Drizzle the sauce over the beef and onions.