Seared Hanger Steak with Marinated Broccoli and Balsamic-Raspberry Vinaigrette

Reprinted from Old-School Comfort Food by Alex Guarnaschelli. Copyright © 2013. Published by Clarkson Potter.

Seared Hanger Steak with Marinated Broccoli and Balsamic-Raspberry Vinaigrette

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    2 medium heads broccoli, with 1/4 cup Dijon mustard
    1 1/8 cups canola oil, divided 1 tablespoon superfine sugar
    2 pounds hanger steak, trimmed of any sinew 1 tablespoon kosher salt
    3/4 cup balsamic vinegar 1 teaspoon ground black pepper
    1/3 cup raspberry vinegar 1 cup extra-virgin olive oil


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    • 1

      Marinate the broccoli: Cut the broccoli lengthwise into smaller pieces. The goal is to create “stalks” of broccoli with the florets on top, kind of like oversize asparagus spears. In a large pot, bring 4 quarts water to a boil. Stir in a handful of salt. You want the water to taste like seawater. When it comes back to a boil, plunge the broccoli into the water and cook for 2 to 3 minutes, stirring from time to time. Drain the broccoli on a kitchen towel. Arrange the spears on a platter and drizzle them liberally with the balsamic vinaigrette. Refrigerate the platter.  

    • 2

      Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil (2 tablespoons). Season the steak on all sides with salt and pepper. When the pan begins to smoke lightly, use a pair of metal tongs to gingerly place the steak in the hot oil. Cook to medium-rare, 5 to 6 minutes on each side. The total cooking time will be 10 to 12 minutes for medium rare (or an internal temperature of 130°F. Remove the steak and allow it to rest on a cutting board for 10 minutes.

    • 3

      Serve the steak: Slice the steak against the natural grain (or lines) in the meat. This will make the meat more tender for chewing. Taste for seasoning. Arrange it on its own platter. Serve the broccoli straight from the refrigerator, tossing it to recoat with the dressing (about 1/2 cup, see instructions below).

    • 4

      For balsamic-raspberry vinaigrette: In a large bowl, whisk together the balsamic vinegar, raspberry vinegar, mustard, sugar, salt (1 tablespoon), and pepper (1 teaspoon). Whisk until well blended and then slowly drizzle in the olive and canola oils (1 cup canola), whisking constantly, to make an emulsified vinaigrette. This will keep, covered in the fridge, for up to 3 weeks. Just shake vigorously before using. If it separates, blend it for a minute with a splash of cold water.

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