Donna Walsifer
is the knife that sharp or the meat that's so tender?
I recently started to work at Palmer’s Quality Meats in Neptune, NJ and I’m amazed at the various cuts of beef that a whole animal butcher shop has to offer. It’s a nose to tail shop offering locally grown beef, pork and poultry. Have you ever heard of coppa steaks, Thor’s Hammer or organ beef blend, neither did I until now. Now when I read recipes with beef cuts such as Bavette or teres major, I know where to find them. If I need advice about a cut of beef for a recipe, knowledgeable butchers are available to offer suggestions.
iI have a recipe for Sheet Pan Hanger Steak and Vegetables from the February 2020 issue of Southern Living Magazine. This was the perfect meal for me to make after working on a Saturday. The recipe takes just 45 minutes from start to finish. For the recipe you’ll need hanger steak, a large sweet potato, French green beans (haricot verts) or green beans, olive oil, kosher salt, fresh ground black pepper, softened butter, fresh thyme, lemon zest and Dijon mustard.
This recipe was very easy to prepare. Sheet pan meals are great time savers for busy individuals. After broiling the meat approximately five minutes per side, it was ready at medium rare temperature of 130°. We let the meat rest for a bit before my husband sliced into it. At first he thought I had sharpened the knife, but then thought, is the meat that tender? No it was the meat! It was buttery, juicy and very flavorful. The steak was also accompanied with an herb butter infused with fresh thyme, lemon zest and Dijon mustard. We both loved the steak and the meal on whole. As we don’t eat beef that often, paying a slight premium for such quality is well worth the investment.
I have a small dinner party in the coming weeks and I plan on making Williams-Sonoma recipe for Braised Short Ribs with Creamy Polenta, which I made before. I inquired at Palmer’s for the ribs and they suggested a bavette instead. I can’t wait to prepare this recipe again with a different cut of beef.
This recipe was very easy to prepare. Sheet pan meals are great time savers for busy individuals. After broiling the meat approximately five minutes per side, it was ready at medium rare temperature of 130°. We let the meat rest for a bit before my husband sliced into it. At first he thought I had sharpened the knife, but then thought, is the meat that tender? No it was the meat! It was buttery, juicy and very flavorful. The steak was also accompanied with an herb butter infused with fresh thyme, lemon zest and Dijon mustard. We both loved the steak and the meal on whole. As we don’t eat beef that often, paying a slight premium for such quality is well worth the investment.
I have a small dinner party in the coming weeks and I plan on making Williams-Sonoma recipe for Braised Short Ribs with Creamy Polenta, which I made before. I inquired at Palmer’s for the ribs and they suggested a bavette instead. I can’t wait to prepare this recipe again with a different cut of beef.
Sheet Pan Hanger Steak and Vegetables
By Karen-Shroeder-Rankin, Southern Living Magazine, January 7, 2020
Active Time: 20 minutes
Total time: 45 minutes
Serves: 4
Ingredients
1 1/2 pounds hanger steak (about 3 [8-oz.] steaks)
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
12 ounces French green beans (haricots verts) or green beans, trimmed
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided1/2 teaspoon black pepper, divided
1/4 cup butter, softened
1 teaspoon chopped fresh thyme
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon Dijon mustard
Directions
By Karen-Shroeder-Rankin, Southern Living Magazine, January 7, 2020
Active Time: 20 minutes
Total time: 45 minutes
Serves: 4
Ingredients
1 1/2 pounds hanger steak (about 3 [8-oz.] steaks)
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
12 ounces French green beans (haricots verts) or green beans, trimmed
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided1/2 teaspoon black pepper, divided
1/4 cup butter, softened
1 teaspoon chopped fresh thyme
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon Dijon mustard
Directions
- Preheat oven to high broil with rack positioned 6 inches from heat source. Let steaks stand at room temperature 20 minutes.
- Meanwhile, toss together sweet potatoes, green beans, 2 tablespoons of the oil, and ¾ teaspoon of the salt on a large rimmed baking sheet. Spread in an even layer. Place a wire rack on top.
- Rub steaks evenly with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon of the pepper and remaining 3/4 teaspoon salt. Arrange on rack over vegetables. Broil in preheated oven until steaks are lightly browned on 1 side, 5 to 6 minutes. Turn steaks over; broil until lightly browned on other side and cooked to medium-rare doneness (130°F), 4 to 5 minutes. Remove wire rack from baking sheet. Transfer steaks to a cutting board; rest 10 minutes.
- Meanwhile, return vegetables to oven; broil until tender, 5 to 10 minutes.
- Stir together butter, thyme, lemon zest, mustard, and remaining 1/4 teaspoon pepper. Slice steak against the grain. Serve steak and vegetables alongside butter.