Hanger Steaks with 125th Street Malanga Mash

Name: Hanger Steaks with 125th Street Malanga Mash
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons powdered adobo seasoning; 4 Tbsps canola oil, divided; 59 milliliters fresh lemon juice; 118 milliliters fresh orange juice; 1 kilograms hanger steaks, trimmed of fat, sinew, and center connective tissue; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Hanger Steaks with 125th Street Malanga Mash a try. This gluten free, dairy free, and whole 30 recipe serves 4. One serving contains 742 calories, 58g of protein, and 54g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Head to the store and pick up wine vinegar, orange juice, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Sprinkle steaks with adobo seasoning.

Ingredients you will need

Adobo Seasoning

Steak

Place in single layer in 13x9x2-inch glass baking dish.

Equipment you will use

Glass Baking Pan

Mix orange juice, lemon juice, and vinegar in bowl; pour over steaks.

Ingredients you will need

Orange Juice

Lemon Juice

Vinegar

Steak

Equipment you will use

Bowl

Let marinate at room temperature 1 hour.

Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.

Ingredients you will need

Cooking Oil

Remove steaks from marinade; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Serve with malanga mash.

*Available at Latin markets.

Equipment

Glass Baking Pan

Bowl

Frying Pan

Ingredients

Servings:

4teaspoons

powdered adobo seasoning 4Tbsps

canola oil, divided 59milliliters

fresh lemon juice 118milliliters

fresh orange juice 1kilograms

hanger steaks, trimmed of fat, sinew, and center connective tissue 2Tbsps

white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing 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. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.