Best 13 Hanger Steak With Horseradish Chive Sauce Recipes

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Hanger steak, also known as butcher's steak or onglet, is a flavorful and tender cut of beef that is often overlooked. It is located in the diaphragm of the animal, and has a unique texture that is both chewy and tender. Hanger steak is best cooked quickly over high heat, and can be grilled, pan-seared, or broiled. A simple horseradish chive sauce is the perfect accompaniment to hanger steak, adding a creamy and tangy flavor that complements the beef.

Check out the recipes below so you can choose the best recipe for yourself!

HORSERADISH CHIVE SAUCE



Horseradish Chive Sauce image

Provided by Tyler Florence

Categories     condiment

Time 5m

Yield 6 servings

Number Of Ingredients 5

1 pint sour cream
1 teaspoon Dijon mustard
1/2 cup prepared horseradish
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste

Steps:

  • Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

CREAMY CHIVE AND HORSERADISH SAUCE



Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

  • Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

STEAK WITH HORSERADISH-CHIVE SAUCE



Steak with Horseradish-Chive Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.

GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY



Garlic Steak With Horseradish Sauce by Bobby Flay image

Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.

Provided by januarybride

Categories     Steak

Time 21m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) sirloin steaks
1/4 cup olive oil
3 garlic cloves
1 cup light sour cream
6 tablespoons prepared horseradish, drained
1/4 cup finely chopped fresh chives
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided

Steps:

  • Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
  • Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
  • Prepare grill.
  • Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
  • Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
  • Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

HORSERADISH-CHIVE SAUCE



Horseradish-Chive Sauce image

Provided by Food Network

Categories     main-dish

Time 5m

Yield 6 servings

Number Of Ingredients 5

1 pint sour cream
1 teaspoon Dijon mustard
1/2 cup freshly grated horseradish
2 tablespoons chopped chives
Salt and pepper, to taste

Steps:

  • Fold all ingredients together in a mixing bowl.

GARLIC & HORSERADISH CRUSTED STEAKS



Garlic & Horseradish Crusted Steaks image

Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)

Provided by Rise3834

Categories     Kosher

Time 1h40m

Yield 2-4 Steaks

Number Of Ingredients 8

1/2 cup prepared non-creamy horseradish
1/4 cup creole mustard or 1/4 cup any spicy mustard
10 -12 cloves garlic, peeled,finely chopped
2 tablespoons olive oil
2 tablespoons cracked black pepper
2 -4 rib eye steaks or 2 -4 porterhouse steaks (this is also great using a roast)
kosher salt or sea salt
cracked black pepper

Steps:

  • Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
  • Spread generously over the beef.
  • Marinate, covered, in the refrigerator for 1 to 2 hours.
  • Season with kosher salt and additional pepper.
  • Grill or broil to desired temperature.
  • Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
  • Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
  • Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

HORSERADISH STEAK SAUCE



Horseradish Steak Sauce image

Was searching the Zaar looking for a sauce to serve with my rib eyes I am cooking tonight but couldn't find what I was looking for, but I was inspired to create this sauce.

Provided by Sherri at the Beach

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup mayonnaise
4 garlic cloves, roasted
2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Steps:

  • Mix all together and blend with a hand blender until smooth.
  • Serve with your favorite steak.

Nutrition Facts : Calories 248.8, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 546.1, Carbohydrate 18.4, Fiber 0.4, Sugar 5.1, Protein 1.1

PAN SEARED STEAK WITH CHIVE-HORSERADISH BUTTER RECIPE - (4.6/5)



Pan Seared Steak with Chive-Horseradish Butter Recipe - (4.6/5) image

Provided by á-2233

Number Of Ingredients 7

5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Steps:

  • 1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm. 2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER



Hanger Steak with Shiitakes, Cranberries, and Ginger image

This hearty slow cooker meal incorporates all your typical holiday flavors in a new way. Well-balanced and earthy, this recipe turns out a dish with layers of flavor. Serve over quinoa that has been cooked in beef broth for a nice textural balance.

Provided by jmerar

Categories     Meat and Poultry     Beef     Steaks

Time 4h45m

Yield 8

Number Of Ingredients 9

8 ounces dried shiitake mushrooms
¾ cup warm water
2 pounds hanger steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 tablespoons grated fresh ginger root, divided
5 large carrots, cut into large sticks
2 cups fresh cranberries
2 cups beef broth

Steps:

  • Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
  • Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
  • Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
  • Set slow cooker to High; cook 4 hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 29 g, Cholesterol 35.7 mg, Fat 10.4 g, Fiber 5.8 g, Protein 17.3 g, SaturatedFat 3.8 g, Sodium 287.5 mg, Sugar 3.9 g

STEAK WITH CHUNKY CHIPS & HORSERADISH CREAM



Steak with chunky chips & horseradish cream image

Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 5

1-2 tbsp horseradish , depending on how hot you like it
500g floury potato
2 thick sirloin steaks
2 tbsp snipped chive
100g crème fraîche

Steps:

  • Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
  • Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
  • When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.17 milligram of sodium

HORSERADISH BUTTER STEAKS



Horseradish butter steaks image

A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 sirloin or rump steaks
olive oil , for brushing
100g horseradish & chive butter (See 'Goes well with' below for the recipe)
mixed salad leaves , including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem
2 tbsp red wine vinegar
1 shallot , finely chopped
pinch sugar
5 tbsp olive oil

Steps:

  • First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
  • Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

Nutrition Facts : Calories 655 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.83 milligram of sodium

HANGER STEAK WITH HORSERADISH-CHIVE SAUCE



HANGER STEAK WITH HORSERADISH-CHIVE SAUCE image

Categories     Beef     Backyard BBQ

Yield 4 people

Number Of Ingredients 15

Ingredients:
1-pound hanger steak
1 cup red wine vinegar
1/3 cup cognac
1/2 cup olive oil
1 minced shallot
2 tablespoons chopped rosemary
4 chopped garlic cloves
2 tablespoons sugar
Pepper to taste
Sauce:
1 bunch chives
1 cup sour cream
3 tablespoons horseradish
Pinch of salt.

Steps:

  • Marinate a hanger steak (center sinew removed) in a mix of red wine vinegar, cognac, olive oil, shallot, rosemary, garlic cloves, sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with sour cream, horseradish and a pinch of salt.

Tips:

  • Choose a good quality hanger steak. Look for one that is bright red and has good marbling.
  • Marinate the steak for at least 30 minutes, but no longer than 24 hours. This will help to tenderize the steak and add flavor.
  • Cook the steak over high heat for a short amount of time. This will help to keep the steak juicy and flavorful.
  • Let the steak rest for a few minutes before slicing it. This will help to redistribute the juices and make the steak more tender.
  • Serve the steak with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Hanger steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you grill it, pan-fry it, or roast it, hanger steak is sure to please. The horseradish-chive sauce is a perfect complement to the steak, adding a bit of spice and acidity. This dish is sure to be a hit at your next dinner party.

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