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Hanger Steak over Escarole and Cannellini Beans Recipe

Hanger Steak over Escarole and Beans Rec
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Today we will be making pan-fried Hanger Steak over Escarole and Cannellini Beans

This simple yet delicious recipe will impress you, your family members, friends, and guests. Don't miss this recipe, it is sure to be a hit in your house. Join us for Episode-22 on the #YaEat #CookingChannel. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. #ItalianFood


HANGER STEAK MARINADE INGREDIENTS 2 oz. Extra Virgin Olive Oil ½ Fresh Lime Juice 1 oz. Soy Sauce 1 tsp. Garlic Powder 1 tsp. Salt ½ tsp. Black Pepper ESCAROLE AND CANNELLINI BEANS INGREDIENTS 2 Head Escarole 1 cup Chicken Stock 1 - 15.5 oz. Can Cannellini Beans 3 oz. Extra Virgin Olive Oil 1 tsp. Pecorino Romano Cheese 4 Cloves Garlic 1 tsp. Salt to blanch Escarole Salt and Pepper to taste

Hanger Steak over Escarole and Beans Instructions

  1. Start by marinating Hanger Steak, combine all ingredients in a bag or container, cover, shake and marinate the steak for at least 30 minutes. I usually marinate the steak and let it set out while I prep the rest of the dish. You can prepare ahead of time and marinate it in the refrigerator, just make sure you let it set out at room temperature for 30-40 minutes before cooking.

  2. Prep, cut, and wash Escarole, by cutting Escarole in quarters, then cut about 2 inches wide, discard the core, and place in a bowl. Fill the bowl with water and wash Escarole thoroughly and drain.

  3. Add about 32 oz. of water to your pot with a tsp of Salt, and blanch Escarole for about 2 minutes and cook about 50%. Escarole should still be bright green. This will also remove some of the bitterness.

  4. Drain Escarole, and shock with cool water to cool down and stop the cooking process.

  5. Form your blanched Escarole into a snowball shape, and squeeze out the excess water, and place it on the side for later.

  6. Peel and slice Garlic and place on the side.

  7. Wash Cannellini Beans and Place on the side.

  8. Coat the pan with Extra Virgin Olive Oil and heat up.

  9. Place the Hanger Steak in the pan on medium to high heat, and brown on both sides for about 2 to 3 minutes on each side.

  10. Remove from the pan and temp your steak. Depending on the thickness of the Hanger Steak and the temperature that you desire, you may need to place it in the oven for 5-10 minutes at 350 degrees.

    1. Rare | 120-130 °F | Red

    2. Medium Rare | 130-135 °F | Pink

    3. Medium | 135-145 °F | Some Pink

    4. Well | 145-155 °F | Sliver of Light Pink

    5. Well Done | 155-165 °F | Mostly Brown

  11. While your Hanger Steak is in the oven you can prepare your Escarole and Beans.

  12. Coat the pan with Extra Virgin Olive Oil, add and brown sliced Garlic.

  13. Add blanched Escarole. sauté and blend in with the Garlic for a few minutes.

  14. Add Cannellini Beans and gently blend in together, try not to fracture Beans.

  15. Add 1 cup of Chicken Stock, and bring to a boil and cook for 2 mins.

  16. Shut off the heat and add 1 tsp. Pecorino Romano Cheese.

  17. Remove the Hanger Steak from the oven and temp to your liking.

  18. Let the Hanger Steak rest for 5 minutes and slice against the grain.

  19. Add Escarole and Beans to the plate and top with sliced Hanger Steak

  20. You are done... Nice Job :


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