Grilled Hanger Steaks with Green Garlic Butter (serves 2 to 3) Ingredients: 1 – 1 lb. Hanger Steak ¼ cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 stick salted butter 4 green onions, chopped green partly only ½ tablespoon black pepper Preparation: 1) Rinse Hanger Steak and pat dry. Using a sharp filet knife run knife along one side of the sinew that runs down the center, creating two filets. Remove sinew from filet that it remains attached to with knife. 2) Rub steaks generously with olive oil, salt, and pepper. Cover and allow to rest at room temperature for 2 hours. 3) For Green Garlic Butter; melt 1 stick butter in pan and add chopped green onions. Allow to heat through for a couple of minutes. 4) Transfer butter to a blender and process until smooth. Place butter in dish and allow to chill, this will allow solids to separate to the bottom and butter to settle on the top. 5) Remove butter from refrigerator and remove solids from butter. Slicing through with a knife works well. 6) Heat grill to high heat, 500° +. Insure grill grates are clean and oiled. 7) Place Hanger steaks on grill and sear for 3 minutes each side, closing grill lid during cooking time. Transfer grilled meat to plate and cover with foil allowing too rest for 5 minutes before serving. Cut into desired pieces. Serve with Green Garlic Butter and *Celery Root Puree. *Recipe included with purchase. Leftover Green Garlic Butter will keep for a couple of weeks in the refrigerator.
Buffalo Fajitas
Serves 4 A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please. INGREDIENTS: FOR FAJITAS: 1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry 1 tablespoon olive oil 1 large sweet onion, cut into strips 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 8 flour tortillas, warmed (best warmed over grill fire) FOR MARINADE: 1 Anaheim chili, roasted and peeled 1 tablespoon garlic, chopped 2 tomatillos, quartered ¼ cup fresh cilantro, packed ½ teaspoon cumin ½ teaspoon cardamom 1 teaspoon salt ½ cup fresh lime juice, (2 limes) 2 teaspoons olive oil *Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color! PREPARATON: Mix all ingredients in blender. Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight. Let meat rest on counter for 2 hours before cooking. Heat cast iron skillet to medium high heat. Remove steak from marinade and shake off excess over sink. Place steak in hot skillet and sear for 2 minutes on each side. Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables. Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally. Remove pan from heat. Slice seared steak into thin slices, against the grain. Serve with warmed tortillas and pass with desired condiments.