Savory Hanger Steak with Sweet Brown Sugar Carrots and Toasted Walnuts
Indulge in a delightful culinary experience with this savory hanger steak complemented by sweet brown sugar-glazed carrots and crunchy toasted walnuts. The rich and earthy flavor of the walnuts paired with the slight bitterness of the steak creates a harmonious balance. This dish shines with hanger steak but can be easily adapted to skirt or flank steak for a similar delicious outcome. The sweetened carrots, sautéed in butter and coated with a touch of white wine, bring a beautifully vibrant sweetness that enhances the overall flavor profile. Serve this dish elegantly for a special gathering or enjoy it as a comforting meal at home. Don't hesitate to experiment with different nut oils to elevate the taste further, and for a luxurious touch, consider serving it with prime rib. This recipe is also versatile; try the carrot and walnut mixture atop braised short ribs for a homely holiday feast. A perfect blend of flavors awaits you!
4
Servings
180
Calories
14
Ingredients
Ingredients
Fisher® Walnut Halves
2 ounces (roughly broken after toasting)
Olive Oil
1 tablespoon (used for walnut mixture)
Parsley
2 tablespoons (chopped)
Lemon Zest
1/4 teaspoon (grated)
Fresh Lemon Juice
1 tablespoon (freshly squeezed)
Carrot
3/4 lb (ends trimmed and thoroughly peeled)
Unsalted Butter
2 tablespoons (melted)
Kosher Salt
1/4 teaspoon (to taste)
Light Brown Sugar
1/4 cup (for glazing carrots)
White Wine
1/2 cup (for deglazing)
Water
as needed (to adjust carrot texture)
Canola Oil
2 tablespoons (for searing steak)
Hanger Steak (or Skirt/Flank Steak)
1 (trimmed of sinew and about 1 1/4 pounds)
Kosher Salt
1/4 teaspoon (for seasoning steak)
Instructions
1
Preheat your oven to 350°F (175°C) for toasting the walnuts. Spread the walnut halves evenly on a shallow ungreased baking pan. Bake for 7 to 10 minutes, stirring occasionally, until they turn golden brown. Remove from the oven and let them cool, then break them into smaller pieces by hand.
2
In a small mixing bowl, whisk together the olive oil, toasted walnuts, chopped parsley, grated lemon zest, and fresh lemon juice. Set this walnut mixture aside to allow the flavors to meld.
3
Prepare the carrots by trimming the ends and peeling them thoroughly. Slice the peeled carrots into 1-inch rounds, halving any thicker pieces lengthwise. In a large skillet, melt the unsalted butter over high heat until it begins to foam and brown slightly. Add the carrots and stir to thoroughly coat them with the melted butter. Season the mixture with kosher salt and stir in the brown sugar.
4
Lower the heat to medium and let the carrots simmer for 1 minute, continuously stirring. Pour in the white wine and continue to cook, allowing the mixture to reduce until the carrots are tender when pierced with a fork, about 15 to 20 minutes. If necessary, add a small amount of water to ensure the carrots finish cooking perfectly.
5
While the carrots are cooking, heat the canola oil in a large cast-iron skillet over high heat until the oil just begins to smoke. Season the hanger steak generously with salt. Use tongs to carefully place the steak in the hot skillet. Sear the steak for 3 to 4 minutes on each side until nicely browned and cooked to your desired level of doneness.
6
Once cooked, remove the steak from the skillet and let it rest on a cutting board for about 10 minutes. This resting period allows the juices to redistribute, ensuring the steak remains juicy.
7
After resting, slice the steak against the grain and arrange it elegantly on a platter, placing the sweet brown sugar carrots (along with any remaining cooking liquid) underneath. Generously top with the walnut mixture before serving. Enjoy immediately for the best flavors.
Nutrition Information
11.25
Fat
8.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used is hanger steak, though it can be adapted to skirt or flank steak.
How should I toast the walnuts for this dish?
Spread walnut halves on a shallow ungreased pan and bake at 350°F (175°C) for 7 to 10 minutes until golden brown.
What ingredients make up the walnut mixture topping?
The mixture consists of olive oil, toasted walnuts, chopped parsley, grated lemon zest, and fresh lemon juice.
How should the carrots be prepared before cooking?
Trim the ends, peel them thoroughly, and slice into 1-inch rounds, halving any thicker pieces lengthwise.
What type of sugar is used to glaze the carrots?
Light brown sugar is used to create the sweet glaze for the carrots.
What liquid is used to simmer and reduce the carrots?
The recipe calls for 1/2 cup of white wine to simmer and reduce with the carrots.
How long should the carrots cook in the skillet?
The carrots should simmer for approximately 15 to 20 minutes until they are tender when pierced with a fork.
What should I do if the carrots aren't tender but the liquid has reduced?
You can add a small amount of water to the skillet to ensure the carrots finish cooking perfectly.
Which oil is recommended for searing the hanger steak?
Canola oil is recommended because it has a high smoke point suitable for high-heat searing.
How long should I sear the steak on each side?
Sear the steak for 3 to 4 minutes on each side until nicely browned.
Why do I need to rest the steak after cooking?
Resting for about 10 minutes allows the juices to redistribute so the steak remains juicy when sliced.
How should the steak be sliced for serving?
The steak should be sliced against the grain to ensure maximum tenderness.
How is the final dish assembled?
Arrange the sliced steak on a platter over the carrots and cooking liquid, then top with the walnut mixture.
Can I use this recipe for other types of meat?
Yes, the carrot and walnut mixture also goes well with prime rib or braised short ribs.
What is the serving size for this recipe?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much protein is in one serving?
There are 8.75 grams of protein per serving.
What is the fat content per serving?
Each serving contains 11.25 grams of fat.
What kind of salt is specified in the ingredients?
The recipe specifies using kosher salt for both the carrots and the steak.
Is there a specific brand of walnuts suggested?
The recipe ingredients list specifically mentions Fisher Walnut Halves.
What type of skillet is best for searing the steak?
A large cast-iron skillet is recommended for the best searing results.
Can I use something other than hanger steak?
Yes, skirt steak or flank steak are suggested as easy adaptations.
How can I further elevate the flavor of the walnut mixture?
You can experiment with different nut oils to further enhance the flavor profile.
What color should the butter be when adding carrots?
The butter should be melted until it begins to foam and brown slightly.
How much walnut is needed for the recipe?
The recipe requires 2 ounces of walnut halves.
What heat setting is used for searing the steak?
The steak should be seared over high heat until the oil just begins to smoke.
How much white wine is used for the carrots?
The recipe calls for 1/2 cup of white wine.
What tags are associated with this recipe?
Tags include steak, hanger steak, carrots, walnuts, dinner, main course, comfort food, holiday recipe, savory, and sweet.
Should the walnuts be broken before or after toasting?
The walnuts should be toasted whole and then broken into smaller pieces by hand after they have cooled.
What is the total number of ingredients used?
There are a total of 14 ingredients used in this recipe.