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Week of 2/1/21

Hanger Steak with Balsamic Red Onions
and coconut roasted brussels sprouts

Active: 45 Total: 45
Original GF Paleo Vegetarian
Hanger Steak with Balsamic Red Onions
Caramelized onions offer just enough tart-sweet flavor to balance the savory richness of the steak in this meal that was last featured in 2019.
Smarts #1: Preparing the caramelized onions is the only time-consuming step in this recipe, so be sure to do that ahead of time if you want to save yourself some time right before dinner.
Smarts #2: For added flavor and richness, toss the Brussels sprouts with rich coconut cream. If you're not a fan of coconut flavor, any regular cooking oil will work just fine.
Proteins
Beef, non-ground
Cuisines
American
Save recipe
40

Ingredients

Metric
Servings:
4
Grilled Hanger Steak with Balsamic Red Onions:
  • Steak, hanger - 1 1/2 lbs (sub flank or skirt)
  • Onions, medium red - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
Coconut Roasted Brussels Sprouts:
  • Brussels sprouts - 1 1/2 lbs , trimmed and halved
  • Foil - for cooking
  • Coconut cream - 4 Tbsp (sub any cooking oil but use half the amount)

Prep

  1. Steak - Sprinkle with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  2. Onions / Brussels sprouts - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Larger brussels sprouts should be quartered. Store separately. (Can be done up to 5 days ahead)
  3. Caramelize onions - Heat up a frying pan over medium heat. Add oil (portion for steak) and then add onions to heated oil. Saute for ~20 minutes, until tender and golden brown. If it looks like the onions or pan will burn at any point, just add a splash of water. Stir in vinegar and cook for another 2 minutes. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 500F / 260C.
  2. Spread brussels sprouts out onto a sheet pan. Cover tightly with foil and then bake for ~6 minutes.
  3. Remove foil and toss Brussels sprouts with coconut cream and some salt and pepper. Roast for another 8 to 10 minutes until golden and very tender.
  4. Heat a skillet over medium-high heat. Add some cooking oil and then steak to heated pan. Cook steak, without moving it, until one side is well seared, ~5 minutes. Flip and cook on the other side for 4 minutes. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  5. Set steak aside and let rest, covered, for 5 minutes.
  6. If onions were caramelized ahead of time, reheat them in the skillet with some water or just heat in the microwave for ~1 minute.
  7. Top steak with onions. Enjoy with Brussels sprouts on the side.

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