I don’t know about you, but I always prefer to stay in on Valentine’s Day, rather than go out to eat. Sometimes Travis and I will go out to dinner the weekend before February 14th, so we can avoid paying crazy prices for prix-fixe menus at our favorite restaurants. But on Valentine’s Day evening we always prefer to open up a bottle of wine at home and cook a delicious meal together.
When I was brainstorming Valentine’s Day recipes for the blog, I thought it would be the perfect opportunity to try Meat the Butchers‘ delivery service. If you haven’t heard of Meat the Butchers, they provide the highest quality raw (never frozen!), grass-fed, and free-range proteins, sourced from sustainable American family-owned farms. (Woo, that was a mouthful!)
If you didn’t catch that, just know that their proteins are REALLY darn stinkin’ good quality. I’m pretty picky about where Travis and I buy our beef, poultry and seafood. Both of us have had one too many bouts with food poisoning, so we are always willing to pay a slight premium for quality meats. Sure, there are other steak delivery services out there, but those steaks are usually frozen, and are not the same quality that Meat the Butchers guarantees.
While Meat the Butchers offers much more than beef, I was really eager to try their steaks. After browsing through the company’s wide range of proteins, I finally selected the 8 oz. USDA Prime Hanger Steak.
The ordering process couldn’t have been easier, and the steaks arrived on my doorstep the very next day (they ship all over the US within 48 hours!). The contents of the box are carefully packaged in cooler packs to ensure they stay at a safe temperature during transit. So no need to worry if the box is outside for a few hours while you’re at work or out of the house.
Hanger steak isn’t a cut that we typically see at our local Whole Foods, so I couldn’t wait to experiment with it at home. Since it isn’t grilling season, I wanted to make a recipe that could easily be cooked on a stovetop inside.
I marinated the steaks in nut brown ale and paired them with delicious caramelized onions. I love caramelized onions on just about everything, and their sweet flavor paired perfectly with the savory hanger steak in this recipe.
When cooking steak, I highly recommend using a meat thermometer. You can find inexpensive ones on Amazon, and they’re a big game changer if you don’t already use one. I removed the steak from the pan right when it hit 140F, and let it rest on a cutting board for five minutes. When I sliced it, the steak was cooked to a perfect medium-rare and incredibly juicy after marinating for four hours.
I love this recipe because everything cooks in one pan, which makes clean up a breeze. The end result is restaurant-quality taste for not a lot of effort. What better for a Valentine’s Day dinner at home with your loved one(s)?
And guess what!? Meat The Butchers is offering a coupon code for $30 off a purchase of $75 or more! Head over to their website, www.meatthebutchers.com, and use the code BIGAPPETITE at checkout.
Happy Valentine’s Day, my friends!
- 1 lb. hanger steak
- 1 bottle brown ale (I used Samuel Smith's), divided
- 4 large garlic cloves, minced and divided
- 1 Tablespoon fresh rosemary, chopped
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- 3-4 Tablespoons extra-virgin olive oil
- 1 large yellow onion, cut in half and sliced thinly
- 1 Tablespoon sugar
- ⅛ cup fresh parsley, finely chopped
- 1.5 teaspoons grated lemon peel
- In a large ziploc bag, combine ¾ of the bottle of brown ale, 3 cloves of minced garlic, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Swish the contents of the bag around to mix. Add the hanger steak to the bag. Place the bag on a large plate and put in the fridge to marinate for 3-4 hours.
- Remove the steak from the fridge and allow to come to room temperature.
- Heat a large skillet over medium-low heat. Add 1 Tablespoon of extra-virgin olive oil. Add the onion and turn the heat to low. Let onion caramelize, stirring every couple of minutes, for about 30 minutes. Add 2-3 Tablespoons of the remaining brown ale to the pan and scrape the bottom to deglaze. Add the sugar and a pinch of salt and stir. Allow onions to caramelize for an additional 10 minutes. Taste and add more brown ale or sugar as needed. Remove the onions from the pan and set aside.
- Remove the steak from the marinade and pat dry. Season with remaining ½ teaspoon salt.
- Bring the pan back to high heat. Add 2 Tablespoons of olive oil and once the oil is hot and smoking, add the steak to the pan. After 4-5 minutes, flip and cook for an additional 5 minutes on the other side, until desired temperature. The steak should register 140F for medium-rare. Remove the steak from the pan and allow to rest for 5 minutes before serving.
- In a small bowl combine the parsley, lemon, and remaining one clove of garlic. Mix well.
- Slice the steak against the grain and layer on a serving dish. Top with the caramelized onions and parsley mixture.
Thank you to Meat the Butchers for partnering on this post! All of the content and opinions are my own.