Jul 31, 2013 7:51 PM by Jennifer English
Hanger steak reminds me of summer as a kid. We might be spending a weekend on the cape and grilling with all the fmailies on the block.
Small pieces of marinated steak , bright fresh fruit and salads and something cold to drink. I can almost taste it now. The key is to make something super simple and delicious. Hangar steak is just that thing. Chef Virginia Willis offers up this take on the classic.
Summer Hanger Steak
• 1 tablespoon vegetable oil
• six 7-ounce hanger steaks
• salt and freshly ground white pepper
• 2 tablespoons unsalted butter
• 8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
• 2 tablespoons red wine vinegar
• 1/2 cup dry red wine
• 2 tablespoons finely chopped Italian parsley leaves
Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done.
For the perfect summer drink try this cooler. Itr can be made with or without spirits.
Indian Summer Cooler
This cooler perfectly blends sweet and sour. It's the ideal to bring along to the pool or for lazy beachside lounging. Prep before you leave the house and bring a full shaker along.
2-4 Basil leaves
1 cup Crushed ice
1 oz. Citron vodka
2 tsp. Amoretti Peach Syrup
½ oz. Amoretti Triple Sec Liqueur Flambe
5 oz. Club Soda