Photo: Jason Leung
Balsamic-Marinated Hanger Steak
39 ingredients
openrecipes
In this recipe by Chef Bryan Voltaggio, a balsamic vinegar-based marinade gives a flavor boost to hanger steaks.
Estimated Nutrition (whole recipe, rough)
917
Calories
53g
Protein
53g
Fat
57g
Carbs
Counts 19 of 24 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Malt | not in our table | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup balsamic vinegar
- 2 garlic cloves, thinly sliced
- 3 shallots, thinly sliced
- 1 bay leaf
- 1 tsp. coriander seeds
- 2 fresh thyme sprigs
- 2 cups extra-virgin olive oil
- Malt vinegar sea salt, to taste
- Freshly ground pepper, to taste
- 4 lb. hanger steaks, fat trimmed
- 1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed
- 3 oz. arugula
- 3 Tbs. ice water
- 1/2 cup grape seed oil
- Kosher salt and freshly ground pepper, to taste
- 1 tsp. canola oil
- 1 shallot, thinly sliced
- 1 fresh thyme sprig
- 2 cups dry red wine
- 1/2 cup chicken stock
- 1/2 cup veal demi-glace
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- 4 leeks, white and light green portions, cut into thin rings and rinsed well under cold water
- 1 1/2 cups chicken stock
- 8 Tbs. (1 stick) unsalted butter
- 2 fresh thyme sprigs
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/2 head cauliflower, cut into florets, each floret cut vertically into 1/4-inch slices
- 3 cups milk, plus more as needed
- 1 1/2 cups heavy cream
- 2 garlic cloves, roughly chopped
- 1 shallot, sliced
- 3 cups instant white or yellow polenta
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- Canola oil for cooking
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes