Calories
667
Fat
51 g
Carbs
9 g
Protein
43 g
Serves
1 (serving size = 1 steak)
- ¼ cup sliced scallions
- ¼ cup fresh cilantro, chopped
- 1 garlic clove
- 1 teaspoon grated lime rind
- 1½ teaspoons freshly squeezed lime juice
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- ¼ teaspoon salt
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- 1/8 teaspoon ginger
- 1 (1 to 1½-pound) hanger steak
- 2 TBS avocado oil
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Hanger steak, also known as “The Highlander of steak cuts”, because there can only be one!
You won’t find this cut in standard grocery stores, but if you’ve got a specialty butcher shop nearby, ask the butcher for a Hanger Steak. Each cow only has one, which makes it hard to market and keep in stock. But if you’ve got a friendly butcher, he might just give it to you for free!
This cut has incredible beef flavor (think similar to skirt steak) and should have a decent amount of marbling. Hanger steak pairs well with many different marinades and sauces, including this Cilantro Crema. Roast some cruciferous or root vegetables to round out the meal.
Instructions
- Combine rub ingredients and liberally coat the outside of the steak.
- Place on a wire rack and “bake” the steak for 15 minutes at 300 degrees F
- While steak is being brought to temperature combine sauce ingredients in a blender or food processor and mix until smooth (pale green color)
- Remove steak from oven and allow to rest for 10 minutes.
- Add avocado oil to a pan and heat over medium-high.
- Sear the outside of your steak until nearly charred-- 1:30-2 minutes per side. Always flip with tongs, never piercing the steak with a fork or knife.
- Remove steak from the pan and allow to rest for another 5 minutes (this allows juices to redistribute).
- Slice very thinly, then plate and drizzle with cilantro crema sauce!
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