Hanger Steaks with Griddle Corn Cakes, Honeynut Romesco, and Miso Chimichurri

By: The Local Palate
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Chef Dan McCranie of High Hampton Resort in mountain-lined Cashiers, North Carolina, merges his famous golden sweet honeynut romesco with savory hanger steaks. To get the perfect flavor, McCranie recommends marinating your steaks for at least two hours and up to overnight. Serve this delicious meal with crispy corn cakes and umami-herb-ridden miso chimichurri.

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Serves 2

    For the miso chimichurri:
  • 2 tablespoons olive oil
  • 1 tablespoon tamari
  • 1 teaspoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon white miso
  • 1 garlic clove, minced
  • ½ shallot, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • Minced parsley to taste
  • Salt and pepper to taste
  • For the hanger steaks:
  • 2 hanger steaks
  • Grapeseed oil for cooking
  • 2 garlic cloves, chopped
  • 2 thyme sprigs, leaves chopped
  • 2 rosemary sprigs, leaves chopped
  • Salt and pepper
  • For the honeynut romesco:
  • 1 red bell pepper, peeled and seeded
  • ½ onion, chopped
  • ½ tomato
  • 1 honeynut squash, peeled, seeded, and chopped
  • Olive oil for drizzling
  • Salt to taste
  • ¼ cup of marcona almonds
  • Sherry vinegar to taste
  • For the griddle corn cakes:
  • 1 cup fresh corn kernels
  • ½ cup cornmeal
  • ½ cup kale chiffonade
  • ½ cup buttermilk
  • Dash cayenne powder
  • Dash baking powder
  • Dash baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon minced garlic
  • ½ teaspoon butter

Make the miso chimichurri:

  1. Stir all ingredients together in a small bowl and set aside.

Marinate the hanger steaks:

  1. Generously cover surface of steaks with grapeseed oil and mixture of freshly chopped garlic, thyme, and rosemary. Allow steaks to marinate in fridge between 2 hours and overnight.

Make the honeynut romesco:

  1. Preheat oven to 375 degrees. On a sheet pan, combine bell pepper, onion, tomato, and squash. Drizzle with olive oil and salt. Roast until caramelized and tender.
  2. In a food processor or blender, blitz roasted vegetables with almonds until smooth, adding salt and sherry vinegar as needed.

Make the griddle cakes:

  1. In a pot, cook fresh corn kernels with ¼ cup of water until soft. Strain and let cool. In a bowl, combine all ingredients except garlic and butter with cooled kernels.
  2. Mix garlic and butter together. Heat a nonstick pan over medium heat and add garlic butter. Once melted, add a few 1-ounce dollops of batter to pan. Cook on one side until bubbles form on top and bottom is browned. Flip cake and cook until golden brown on both sides. Set on wire rack to cool. Repeat with remaining batter.

Make the hanger steaks:

  1. Heat grill to high heat. Season steaks with salt and pepper and grill, flipping once, until they reach desired temperature (120-125 degrees for medium rare). Rest steaks for 5 minutes before slicing and serving.
  2. Place a generous smear of honeynut romesco onto plate. Top with 3 griddle cakes and sliced hanger steak. Finish with miso chimichurri.
  • Recipe By
    From Dan McCranie of High Hampton Resort in Cashiers, North Carolina
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