Hanger Steak With Pineapple And Peppers
Ingredients
- Pineapple (1 inch round)
- Miso Paste (3/4 tsp) [can substitute salt to taste]
- White Vinegar (1 tsp)
- Balsamic Vinegar (1 tsp)
- Arugula (1 bunch)
- Red Bell Pepper (1 whole)
- Hanger Steak (1 full cut – approx 1.5 lbs.)
- Salt (to taste)
- Pepper (dash – to taste)
- Cayenne pepper (dash – to taste)
- Paprika (dash – to taste)
- Garlic (3 cloves)
- Olive Oil (1 tsp)
- Butter (rubbing) [can sub olive oil – but the very small amount of butter adds a nice flavor]
Directions
- Preheat the oven on high broil with a large cast-iron skillet on the top-most rack.
- Cut two half-inch rounds from fresh pineapple and cut into quarters (8 pieces).
- Mince two of the pineapple pieces and place them into a mortar.
- Mince 3 cloves of garlic and add 2 to the mortar.
- Add miso paste, olive oil, white vinegar, balsamic vinegar, pepper, cayenne pepper, paprika to the pineapple and garlic, and mix well reducing to a juicy paste.
- Sprinkle a fine-grained sea salt into the bottom of the pan and add the hanger steak to the middle of the pan. (Note, be sure to take the pan from the oven and close the oven door between each step to reserve the heat.)
- Broil the steak until very lightly browned (about 6 min but will depend on your oven).
- Cube the red bell pepper into approx one-centimeter cubes.
- Rub the steak with a thin glaze of butter and return to oven until browned (lightly browned well browned depending on how well done you would like the meat to be. Keep in mind though that hanger steak is a lean steak so it should be eaten fairly rare or it will become tough and chewy).
- Apply the pineapple mixture evenly to the top of the steak and place the remaining pineapple slices around the outside of the pan and broil for 2 minutes.
- Turn over the pineapple slices shifting them to exposed areas of the pan for maximum heat.
- Set a burner to medium-high.
- Add the cubed red bell pepper to the outside of the pan and return to the oven for a final 2 minutes (or until the pineapple topping begins to brown – don’t let it burn).
- Remove the steak, pineapple, and peppers from the pan and place it on a serving dish.
- Add a splash of water and remaining garlic to the pan and reduce (adding more water if necessary to prevent burning) until the garlic is cooked (clear).
- When the sauce is nearly reduced add a bunch of fresh arugulas, remove from heat, and stir. The heat from the pan should wilt the arugula.
- Place arugula on the serving platter.
- Finish steak, pineapple, peppers, and arugula with nice finishing salt and fresh ground pepper and serve.
- (Note that depending on the power of your broiler the cooking times may need to be adjusted. The steak should be medium when done with a fair amount of pink inside.)
