Hanger Steak Sliders

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Remove the hanger steak from its packaging and season on all side with the Salt Pepper + Three Chiles. Bring to room temperature for about an hour while you prep the creamy horseradish sauce and grill for cooking.

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Heat a grill for high direct cooking. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Sounds Delicious

Posted by Pam | 2 years ago Reply

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Keyword Beef, Piedmontese, slider, Spiceology

Ingredients

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Instructions

Remove the hanger steak from its packaging and season on all side with the Salt Pepper + Three Chiles. Bring to room temperature for about an hour while you prep the creamy horseradish sauce and grill for cooking.
Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.
Heat a grill for high direct cooking. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

Video

Sonoran Hot Dog

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Course Dinner, Lunch, Snack

Keyword Beef, hot dogs, Ninja, Piedmontese

Cook Time 20

Servings 4

Ingredients

4 Sonoran hot dogs we like the big boys from Piedmontese
4 slices thick cut bacon
4 large hoagie rolls
1/2 cup pinto beans canned or leftovers work well here
1/2 cup pico de gallo
1/2 cup jalapeno salsa or green chile sauce
1/4 cup crumbled cotija cheese

Instructions

Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.

Video

Breakfast Hotdogs

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Course Breakfast

Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots

Cook Time 35

Servings 4

Ingredients

8 slices bacon
4 uncured hot dogs from Certified Piedmontese if you have good taste
1 32 ounce bag tater tots
Salt Pepper + Three Chiles Seasoning
4 large eggs
4 large hot dog buns or hoagie rolls

Instructions

Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

Video

Head-to-Head Holiday: A Tale of Two Ribeye Roasts

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Course Holiday

Keyword Beef, holiday, Ninja, Piedmontese, rib eye roast, Spiceology

Cook Time 2

Servings 8

Ingredients

For the forward seared rib eye roast with twice baked potatoes

1 5 pound ribeye roast, trimmed and tied
Salt Pepper + The Chiles seasoning our blend from Spiceology
4 large yukon gold potatoes
Olive oil for seasoning
Kosher salt for seasoning
4 tablespoons butter
1/2 cup feta cheese
1/2 cup sour cream
1/4 cup heavy cream

For the reverse seared ribeye roast with hasselback sweet potatoes

1 5 pound ribeye roast, trimmed and tied
Salt Pepper + Chocolate Chile
4 large orange or purple sweet potatoes
Olive oil for seasoning
Kosher salt for seasoning
1/2 cup mascarpone cheese
1 tablespoon fresh thyme leaves
1 tablespoons maple syrup
2 tablespoons maple sugar for finsihing

Instructions

For the forward sear rib eye:
Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.
Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.
Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.
Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.
Slice the rested roast and serve alongside the potatoes.
For the reverse seared rib eye:
Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.
Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.
Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

Video

Beef Satay

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Keyword Beef, Piedmontese, rib eye cap

Ingredients

1/4 cup light brown sugar
1/4 cup fish sauce
4 cloves garlic smashed and minced
2 tablespoons white onions
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoons ground coriander
1 tablespoons ground cumin
1/2 teaspoon cayenne
1 2-inch piece fresh lemon grass
4 ribeye caps our favorite are from Certified Piedmontese, about 1 1/2 pounds total

Thai Peanut Sauce

2 tablespoons vegetable oil
1 tablespoon red curry paste
2 cups coconut milk
2 tablespoons chunky peanut butter
2 tablespoons fish sauce
1/2 teaspoon rice wine vinegar
2 teaspoons sugar

Instructions

Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.
In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.
Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.

Video

Tomahawk Steak with Blueberry Compound Butter

1 lb. hanger steaks
Salt Pepper + Three Chiles
1/2 cup mayo
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup prepared horseradish
Salt Pepper + Sour Cream Onion
1 teaspoon Worcestershire sauce
12 slider buns or Hawaiian rolls
1 cup watercress

Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.

Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.

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Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

1 Tomahawk Ribeye about 4 1/2 pounds
Kosher salt for seasoning

For the blueberry compound butter

8 ounces salted butter at room temperature
2 teaspoons fresh thyme leaves
1/2 cup fresh blueberries

Instructions

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
When the steak reaches temp, remove the steak from the grill. Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

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Hanger Steak Sliders

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