We're gonna make hanger steaks,
one of my favorite cuts of meat,
always affordable, really delicious,
and very forgiving because it's marbled.
And then, we're going to make a dressing
to put on top of the meat,
so we're gonna cook the meat in the one skillet,
take the meat out, quickly cook some light spring veggies,
and then we're going to slice our steak,
serve it on the veggies, or in the skillet
on top of the veggies,
with a beautiful mustard vinaigrette.
When you're making dressing,
here's a few tips.
You wanna macerate, or get the juices
and flavor out of
garlic and/or shallot or onion.
So, whatever you're starting your dressing with,
whether it's grated or finely chopped or minced shallot,
or a little bit of onion or garlic,
you wanna add acid and salt to that.
About a third of a cup of Dijon mustard.
We're going to add a little white wine
or white balsamic vinegar, honey or agave,
a good two teaspoons, and then smoked sweet paprika,
about a third of a palmful.
Whisk this together,
and then we're going to stream in
our olive oil so that the dressing emulsifies,
and we're gonna spoon this over the sliced steak.
So, we're gonna get our meat in the pan,
don't mess with it, we're gonna take the meat out
and make our veggies after this.
(audience applauds)
So,
this is the color you want your steak
when you pull it out of your cast iron skillet,
or a girl or a guy's best friend, if they love steak.
So, we're going to let this rest
on a foil-lined plate.
Why, because I'm lazy and John loves to do dishes,
Rachael does not like to do dishes,
so I am going to put it on a little foil-lined plate
so I don't have to do that plate later.
Now, we're going to do our veg.
This is so quick and so delicious,
you're going to absolutely love it.
I'm gonna do a combination
of freshly-shelled spring peas,
and some asparagus, and some beautiful spring onions,
and some spring garlic or green garlic, okay?
For our veg, we add a little bit
of olive oil right to the drippings
in the bottom of the skillet,
we're gonna pick up all that flavor
when we add liquids to our veg.
And we're gonna throw in a couple
of cups of peas,
some asparagus and the onions, and the garlic.
Lovely and delicious.
I dial the heat back just a bit.
It doesn't take much to cook these guys.
You want them to be tender-crisp,
you want them to keep their bright green,
lovely spring color.
Season them with salt and pepper, of course.
And then, once they saute a little bit,
you're going to add just a little splash
of chicken stock to pick up all of the drippings,
and we're going to finish with the juice
of the other half of the lemon, right?
Okay, I'm gonna saute this.
When we come back, we'll serve this up,
it's gorgeous. (audience applauds)
This is the one-skillet supper
with spring veg underneath this very simply-cooked salt
and pepper hanger steaks.
Now, hanger steaks, you can serve whole,
just like I have on this half of our skillet,
or you can slice them.
If you're going to slice the meat,
you must let the meat rest.
Otherwise, when you cut into it,
all of the juice will run out of it
and the only tasty bite will be the first one.
So, let the meat rest, and then you cut
it against the grain.
You can spoon your mustard sauce,
right down over the steak.
I think it makes a beautiful presentation,
just right in the skillet.
(audience applauds) It's gorgeous.
Lovely.
Put the extra dressing on the table, and that's it.