Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

This is a nice quick and easy dish that can be done around half hour or so and comes out real delicious.  The heart and sole of the dish if you have not guess already is the vinaigrette.  It really makes this meal stand out with the sweet and tangy flavors complimenting the steak along with the broccoli. I didn’t have any potatoes on hand but I do suggest that you can have a side of mash or baked potatoes to go along with this as well.

Ingredients:

2 lbs. hanger steak

2 medium broccoli bunch (cut into small pieces)

sea salt  (as desired)

ground black pepper (as desired)

1/2 cup balsamic raspberry vinaigrette

2 tbsp grape seed oil

**For Balsamic Raspberry Vinaigrette**

6 tbsp. balsamic vinegar

5 tbsp. raspberry vinegar

1/8 cup dijon mustard

1/2 tbsp. sugar or 1 stevia packet

1/2 tbsp. sea salt

1/2 tsp. ground black pepper

1 cup extra virgin olive oil

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

Directions:

1. In a bowl, whisk together the balsamic vinegar, raspberry vinegar, mustard, sugar, salt & pepper.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

2. Whisk until well blended and then slowly drizzle in the olive oil, whisking constantly to make a nice vinaigrette. Set aside or put in fridge for later use.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

3. In a large pot or in my case a wok,  fill up with water and bring to a boil.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

4. Throw in broccoli and let it boil in the water for 2 to 3 minutes, stirring from time to time.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

5. Drain the broccoli.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

6. Arrange the broccoli spears in a bowl or platter and drizzle them liberally with balsamic raspberry vinaigrette. Refrigerate the platter.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

7. Heat a large cast iron or grill pan over high heat and add the oil.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

8. Season the hanger steaks with salt and pepper to taste. When the pan is hot, place the steaks into the hot oil.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

9. Cook to medium rare on 5-6 minutes each side.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

10. Remove the steak and allow it to rest on a cutting board or platter.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

11. Serve the steak by slicing against the grain in the meat. Arrange the meat on a platter and serve the broccoli straight from the refrigerator, tossing it to re coat with the dressing if necessary.

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette

Yield: 2-4 servings

Prep Time: 20

Cook Time: 15

Total Time: 35

Ingredients:

2 lbs. hanger steak

2 medium broccoli bunch (cut into small pieces)

Sea Salt (as desired)

Ground black pepper (as desired)

1/2 cup Balsamic Raspberry Vinaigrette

2 tbsp grape seed oil

**For Balsamic Raspberry Vinaigrette**

6 tbsp. Balsamic vinegar

5 tbsp. raspberry vinegar

1/8 cup dijon mustard

1/2 tbsp. sugar or 1 stevia packet

1/2 tbsp. kosher salt

1/2 tsp. ground black pepper

1 cup extra virgin olive oil

Directions:

1. In a bowl, whisk together the balsamic vinegar, raspberry vinegar, mustard, sugar, salt & pepper.

2. Whisk until well blended and then slowly drizzle in the olive oil, whisking constantly to make a nice vinaigrette. Set aside or put in fridge for later use.

3. In a large pot or in my case a wok, fill up with water and bring to a boil.

4. Throw in broccoli and let it boil in the water for 2 to 3 minutes, stirring from time to time.

5. Drain the broccoli.

6. Arrange the broccoli spears in a bowl or platter and drizzle them liberally with balsamic raspberry vinaigrette. Refrigerate the platter..

7. Heat a large cast iron or grill pan over high heat and add the oil.

8. Season the hanger steaks with salt and pepper to taste. When the pan is hot, place the steaks into the hot oil.

9. Cook to medium rare on 5-6 minutes each side.

10. Remove the steak and allow it to rest on a cutting board or platter.

11. Serve the steak by slicing against the grain in the meat. Arrange the meat on a platter and serve the broccoli straight from the refrigerator, tossing it to re coat with the dressing if necessary.

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2 Responses to “Hanger Steak and Broccoli with Balsamic Raspberry Vinaigrette”

  1. #
    1
    Sharon D. — August 25, 2013 @ 9:23 pm

    This is yummy. I like that it only takes about half an hour to make :)

    Reply

  2. #
    2
    Enrique — November 23, 2013 @ 8:26 am

    Really tempting pictures, I had to say that combination sounds amazing but the picture is so good that is almost like smelling the steak in front of my face, I will try it home … Thank you and good luck guys 8)

    Reply

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