Harrison Wallace's Hanger Steaks with Shishito Chimichurri
A guest post from the Martha Stewart of Texas
This is not the gay food blogger you’re looking for!
For this week’s post, we’re doing a Substack Freaky Friday where Harrison Wallace from The Dinner Club is taking over easygayoven. Don’t worry, he’ll be back at home mixing yet another martini before you know it. Meanwhile, Eric is bringing his crave-able, approachable baking to Harrison’s Substack with a recipe for Fruit Pizza with Sugar Cookie Crust. Harrison stopped by EGO HQ in Brooklyn on his trip to NYC last week and chaos ensued (keep your eyes peeled on social for the video evidence.)
A hanger steak is an often overlooked cut that I think is perfect for easy entertaining. One hanger steak should serve two people pretty comfortably, and this recipe is easy to scale up if you’re cooking for a bigger crowd this summer. Pair this with a salad and one of Eric’s many incredible desserts, and you have the ideal summer dinner party menu.
Hanger steak cooks rapidly, is extremely flavorful and is very tender when cooked and sliced properly. It’s also been referred to as a “butcher’s steak” because many butchers would keep this particular cut for themselves (and who can blame them!) This recipe in particular is one that you can have on the table in about 20 minutes, not counting the time it takes to bring the steaks to room temperature. Which, by the way, is not a step I’d recommend skipping. Cooking steaks straight from the fridge means you’re more likely to have a steak that’s overcooked on the outside and undercooked on the inside.
The blistered shishito “chimichurri” is inspired by the steak and eggs on the breakfast menu at my favorite hotel in Las Vegas (I am a proud Vegas apologist and will not be elaborating further!). They serve a single blistered shishito on top of each steak, and it’s the perfect sorta spicy accompaniment that cuts through the richness and fat of the beef. Shishitos themselves are sort of a Vegas metaphor in a way– most are mild, but about one out of every ten peppers packs a real punch.
While the steaks rest, you can make the chimichurri and assemble the whole thing just before serving. If you think you’ll be in a rush at your next party, the chimichurri can absolutely be made in advance if needed. Save any leftovers to spoon over some fried eggs the next morning!
Serves 4
Ingredients:
2 hanger steaks (about 12 ounces each)
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon neutral oil
12 shishito peppers
Half a shallot
2 garlic cloves
1 cup cilantro
½ cup mint
2 tablespoons red wine vinegar
½ cup olive oil
Instructions:
Remove the hanger steaks from the fridge and season them generously with the 2 teaspoons of salt. Set aside and allow them to come to room temperature for about 30 minutes before cooking. When you’re ready to cook, preheat a large skillet over medium heat for about 5 minutes. Pat the steaks very dry with a paper towel on all sides, then season with the 1 teaspoon black pepper.
Add the neutral oil to the skillet, and allow it to heat through for about 15 to 30 seconds, or until the oil is shimmery, and just starting to smoke. Carefully lay the steaks in the pan and allow them to sear for about 45 seconds to a minute before flipping. Continuously flip, rotate and and move the steaks around the pan every 20 seconds or so. This will develop an even crust all over the surface of the steak, and ensure that the inside is evenly cooked.
Cook the steaks for about 8 minutes in total, or until the interior reaches 125°F. Transfer the steaks to a plate to rest, and cover loosely with aluminum foil. In the meantime, make the blistered shishito chimichurri.
Place the shishito peppers in the hot skillet and allow them to blister and char, undisturbed, for about 2 to 3 minutes. Flip the peppers, and char on the other side. Deglaze the pan with a splash of water, and scrape up the browned bits, tossing the peppers in the pan to coat them in the browned bits.
Turn the heat off and transfer the peppers to a cutting board. Carefully trim off the tops of the peppers, and then add them to the bowl of a food processor. Add the shallot and garlic cloves to the food processor, and pulse a few times to chop them into fine pieces. Add the cilantro and mint and pulse again until the herbs are finely chopped. Add the red wine vinegar and olive oil, and season with salt and pepper. Blend until well combined.
By now, the steaks are well rested. Slice them against the grain on a slight diagonal angle and arrange on a serving platter. Spoon over the chimichurri and serve.
