Alex Guarnaschelli’s Hanger Steak with Red Onion Rings | Food Network

Cook along with Alex as she achieves the perfect salt and vinegar flavor combination with her salted fried onion rings and seared steak with a balsamic vinegar glaze!
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Seared Hanger Steak with Red Onion Rings
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings


The batter:

One 12-ounce beer, preferably a pale lager
One 2-ounce "shot" of vodka
1 cup sparkling water
1 teaspoon baking soda
1/2 teaspoon hot paprika
1 1/2 to 2 1/4 cups all-purpose flour, plus a little extra if needed

The onions:

4 cups canola oil
4 medium red onions, peeled, cut into 2-inch rounds and pulled apart into individual rings
Kosher salt

The steak:

2 tablespoons canola oil
One 2-pound piece hanger steak, trimmed of sinew and cut lengthwise into 2 pieces
Kosher salt
1 tablespoon balsamic vinegar


Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it’s a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it’s too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.

Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.

Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.

Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.

Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.

Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.

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Alex Guarnaschelli’s Hanger Steak with Red Onion Rings | Food Network

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