What to do with Hanger Steak? Steak Salad with Mustard Creme Fraiche

What makes it special?

Hanger Steak

If you haven’t tried hanger steak, it’s worth the effort to get your hands on some. Our local butcher shop carries it, and lot of local markets do as well if you ask. In fact, back in the day, hanger steak sometimes was referred to as the ‘butcher’s cut’ because the butcher would keep it in the back for himself. It’s that good. Similar to the skirt steak and flank steak cuts, which would make good substitutions if you absolutely can’t find hanger steak, this cut has great marbling which means tons of flavor and can be very tender if cooked properly (see recipe notes below). It’s also known as the hanging filet. And the best part? It’s half the price.

Flavor Combinations

I also happen to love the flavor combination of the other components of this dish. The bitter greens, Watercress in this case, offset by the creamy, tangy mustard sauce and then the crunch of the fried shallots or onions – it’s a win. If you can’t find Watercress or just don’t care for it, then try arugula or arugula mixed with spinach. And if you absolutely have to, buy store bought crispy onions because this dish is really better with that sweet onion flavor and crispy texture.

What to serve with it:

This hanger steak salad recipe is adaptable for any dinner party situation you have going on. You can double it up and serve it by itself or make it alongside other shared plates like maybe a whipped ricotta and tomato crostini and, if you are doing more of a sit-down dinner, duck fat potatoes or parmesan smashed potatoes. Something with some carbs to it because this dish all meat and veggies.

Steak & Watercress Salad with Mustard Creme Fraiche, Corn, and Crispy Shallots

Ingredients:

Steak

1.25 lb. hanger steak
1/4 cup balsamic vinegar
2 Tbsp canola oil
Salt & Pepper

Mustard Creme Fraiche

2 teaspoons Dijon mustard
1 ½ teaspoons whole grain mustard
¼ cup crème fraiche
1 teaspoon brown sugar or honey
Lemon juice, squeeze (or champagne vinegar)
Salt and pepper

Fried Shallots

1 cup plus
Shallots (1 whole bulb)
Salt

Salad

2 bunches watercress, cut from root and gently washed or 1 ctr of prepackaged
1 ear fresh corn
1 Tablespoon olive oil
1 Tablespoon unsalted butter

Method

Steak:

Marinate in balsamic vinegar for at least an hour but several hours preferred. This helps to tenderize the meat.

Mustard Crème Fraiche Sauce:

In a medium bowl mix the ¼ cup crème fraiche (can substitute sour cream) with 1 ½ teaspoons whole grain mustard, 1-2 teaspoons Dijon mustard, squeeze of fresh lemon juice or champagne vinegar, 1 teaspoon brown sugar or honey and salt and pepper. Whisk to combine. Store overnight in refrigerator if not using right away.

Corn:

Remove the husk from the corn and rinse well.
Lay the corn on its side on the cutting board and cut downward toward the board, lengthwise to remove the kernels from the cob. Turn corn on the flat side and repeat until all the kernels are removed.
In a skillet add the olive oil and butter and heat. Add the fresh corn and cook in an even layer until golden brown. Season with salt and pepper and remove and set aside.

Crispy Shallots:

Remove skin of shallot and slice into 1/4 inch thick, even pieces.
Place 1 cup canola oil in a small saucepan and place the shallots in the oil before turning on the heat. Then turn heat on to medium high. Small bubbles and then more rapid bubbles will appear. Now lower the heat until shallots are golden brown and remove with a slotted spoon to paper towels to cool. Season generously with sea salt or kosher salt while still warm.

Steak:

Remove steak from the fridge at least 30 minutes before cooking, discard any remaining marinade, pat very dry and season well with salt and pepper on both sides.
In a large cast iron skillet add 2-3 Tablespoons canola oil and wait for the oil to shimmer before (carefully) adding the steak to the pan. Cook for 5-6 minutes on the first side and 4-5 on the second side depending on the cut/thickness of the steak and desired doneness. Do not move the steak when it’s cooking in order to achieve a good crust.
Remove to cutting board and let rest for 5-10 minutes, then slice against the grain into thin pieces and set aside for assembly.

Assembly

On the platter or individual plates smudge a little mustard crème fraiche down the center. Arrange the watercress around that and the sliced steak on top of the watercress. Evenly distribute corn on top and then drizzle a little more of the crème fraiche dressing over the steak and corn. Be careful not to overdress or the watercress will get soggy. Top with crispy fried shallots and serve with extra sauce on the side.

Presentation

This hanger steak salad is best served on a long platter so that you can spread the steak and salad greens out for a more dramatic presentation. A long, plank wood board also looks great and gives the dish a more rustic flair. These are a few of my favorite platters. Of course, I’m partial to white but if you have something in another color and similar shape then use that!

White Rectangular Platter

Oval Platter

Olivewood Plank Board

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Notes

Mustard creme fraiche can be made a day ahead
Corn can be sauteed hours ahead
Shallots can be fried ahead but do not refrigerate. Reheat on low (200) in the oven to re-crisp
Be careful not to overcook the meat or it will get tough. Also, high temp on the heat ensures a nice crust and tender middle. Let that pan get really hot before you add the meat.