Entree: United States – Texas – Pan-Seared Hanger Steak with Chile-Lime Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1 whole hanger steak, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, softened
- 1 tsp (5 ml) lime zest
- 1/2 tsp (2.5 ml) chipotle chili powder (or smoked paprika)
- 1 tbsp (15 ml) chopped fresh cilantro (for butter)
- 2 ears fresh corn, kernels removed (or 2 cups (480 ml) frozen, thawed)
- 1 tbsp (15 ml) olive oil (for corn)
- 1/4 cup (15 g) chopped red onion
- 1 tbsp (15 ml) fresh lime juice
- Salt and pepper to taste

Instructions

1. Make chile-lime butter by mixing softened butter with lime zest, chipotle powder and 1 tbsp (15 ml) cilantro; form into a log, wrap and chill until firm.
2. Season hanger steak with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare, or to desired doneness.
3. Meanwhile, char corn kernels in a separate skillet with 1 tbsp (15 ml) olive oil until golden; stir in red onion, lime juice, salt and pepper. Let steak rest 5–8 minutes, slice against the grain, top with slices of chile-lime butter and serve with the charred corn salad.