Seared Hanger Steak With Brown Sugar Carrots and Walnuts
photo by Fisher Nuts
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
The walnuts
- 56.69 g Fisher® Walnut Halves, about 1/2 cup
- 14.79 ml olive oil
- 29.58 ml chopped parsley
- 1.23 ml grated lemon zest
- 14.79 ml fresh lemon juice
-
The carrots
- 340.19 g carrot, ends trimmed and each one thoroughly peeled
- 29.58 ml unsalted butter
- 1.23 ml kosher salt
- 59.14 ml light brown sugar
- 118.29 ml white wine
- water (if needed)
-
The steak
- 29.58 ml canola oil
- 1 hanger steaks, skirt steak or 1 flank steak, trimmed of any sinew, about 1 1/4 pounds
- 1.23 ml salt
directions
- Walnuts: Preheat the oven to 350°F Spread walnuts in one layer on ungreased shallow baking pan. Bake for 7 to 10 minutes, stirring occasionally, until golden. Set aside. When the walnuts have cooled, break them up roughly with your hands.
- In a small bowl, combine the olive oil, walnuts, parsley, lemon zest and juice. Set aside.
- Carrots: Place the peeled carrots on a flat surface and cut them into 1-inch rounds. Cut the thicker pieces in half lengthwise. Heat butter in a large skillet over high heat until it melts and starts to brown, add the carrots and stir to coat with the butter. Season with salt and add the brown sugar.
- Reduce heat to medium and simmer the carrots for 1 minute. Add the white wine and continue cooking until the carrots are tender when pierced with the tip of a knife, about 15 to 20 minutes. The wine will evaporate during cooking. Add a little water to the skillet to finish the cooking process, if needed.
- Steak: While carrots are cooking, heat canola oil in a large cast iron skillet. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to carefully place the steak in the hot oil. Cook over high heat, 3-4 minutes, on each side. Remove the steak and allow it to “rest” on a flat surface, 10 minutes. I count 8-10 minutes for medium rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Slice the steak and arrange on a platter with the carrots (and cooking liquid) underneath. Top with the walnut mixture. Serve immediately.
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