Hanger Steak with Warm Bulgur Salad

Name: Hanger Steak with Warm Bulgur Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams 1/2 cups bulgur, rinsed; 2 carrots, cut into 1/2-inch pieces; 118 milliliters chicken stock; 0 teaspoons cinnamon; 118 milliliters chopped flat-leaf parsley; 2 garlic, minced; 1 Tbsp ground cumin; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 2 Tbsps chopped mint; 118 milliliters extra-virgin olive oil; 907 grams hanger steak; 1 turnip peeled and cut into 1/2-inch pieces (8 ounces); 1 Tbsp unsalted butter; 355 milliliters boiling water; 1 white onion, chopped

Hanger Steak with Warm Bulgur Salad might be just the main course you are searching for. One portion of this dish contains approximately 56g of protein, 64g of fat, and a total of 1005 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for valentin day. Head to the store and pick up garlic, carrots, onion, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak. Cover and let stand at room temperature for 1 hour.

Ingredients you will need

Garlic

Pepper

Cumin

Steak

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Meanwhile, in a medium baking dish, mix the bulgur and cinnamon. Stir in 2 tablespoons of the oil and the boiling water and season with salt and pepper. Cover tightly with foil and bake for 20 minutes, until the water is completely absorbed. Fluff the bulgur with a fork, then cover and keep warm.

Ingredients you will need

Salt And Pepper

Cinnamon

Bulgur

Water

Cooking Oil

Equipment you will use

Baking Pan

Oven

Aluminum Foil

In a large saucepan, melt the butter in 1 tablespoon of the oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderate heat until barely softened, about 2 minutes.

Ingredients you will need

Onion

Add the carrots and turnip, season with salt and pepper and cook for 2 minutes, until just softened.

Ingredients you will need

Salt And Pepper

Carrot

Turnip

Add the stock and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 minutes. Stir the vegetables and liquid into the bulgur with the lemon juice, parsley, mint and 2 tablespoons of the oil.

Ingredients you will need

Lemon Juice

Vegetable

Parsley

Bulgur

Stock

Mint

Cooking Oil

In an ovenproof skillet, heat the remaining 1 tablespoon of oil and swirl to coat the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the steak and cook over high heat, turning once, until browned, 8 minutes.

Ingredients you will need

Steak

Transfer the skillet to the oven and roast for 25 minutes, turning once, until an instant-read thermometer inserted into the thickest part registers 13

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak and serve with the bulgur.

Ingredients you will need

Bulgur

Steak

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

255grams

1/2 cups bulgur, rinsed 2

carrots, cut into 1/2-inch pieces 118milliliters

chicken stock 0teaspoons

cinnamon 118milliliters

chopped flat-leaf parsley 2

garlic, minced 1Tbsp

ground cumin 4servings

Kosher salt and freshly ground pepper 2Tbsps

fresh lemon juice 2Tbsps

chopped mint 118milliliters

extra-virgin olive oil 907grams

hanger steak 1

turnip peeled and cut into 1/2-inch pieces (8 ounces)1Tbsp

unsalted butter 355milliliters

boiling water 1

white onion, chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Darioush Signature Merlot. It has 4.2 out of 5 stars and a bottle costs about 69 dollars.