A premium Aspen Ridge Natural Beef hanger steak also known as a bistro steak is a cut of beef steak prized for its flavor. Ours is 6 oz, seared to perfection and served with a served with a simple, vibrant peri peri sauce made with roasted vegetables, garlic and a touch of lemon. Accompanied by roasted Brussels sprouts and a Tuscan cauliflower gratin.
Hanger Steak – A delicious lean cut of meat that similar to a tenderloin and full of flavor and grilled to perfection. Sometimes called the “butcher’s cut” because this secret cut of meat was the cut that butchers would keep for their families.
Beef has the reputation of being a less-than-healthy food. However, red meat is not only rich in vitamins and minerals, but contains special fats that possess potential anti-carcinogenic properties. The key is moderation and portion control and choosing low-fat options like our hanger steak. With lean beef, you get the nutritional benefits while avoiding much of the saturated fat known to increase the risk for heart disease.
Beef is a relatively low-calorie food when compared to the number of nutrients it contains. Beef is extremely nutrient-dense, especially when compared to white meat. While a 3-ounce serving of beef makes up less than 10 percent your recommended of daily calories, based on a 2,000-calorie diet, it supplies over 10 percent of the daily value for nine essential nutrients. With particularly high concentrations of protein, zinc, phosphorus, iron and B-complex vitamins, beef can help build strong muscles, teeth and bones while helping supply energy and oxygen to cells.
The Beef.org website notes a 2002 U.S. Department of Agriculture report showing that it would take more than 11 servings of tuna to provide the amount of zinc in one serving of beef; seven skinless chicken breasts to provide the vitamin B-12 in one serving of beef; 3 cups of raw spinach to provide the iron in one serving of beef; and almost 3 chicken breasts to provide the riboflavin in a single serving of beef. According to a 2004 paper published in the “American Journal of Clinical Nutrition,” beef also contains conjugated linoleic acid, a fatty acid found to possess anti-carcinogenic properties. Peri
Peri Sauce – Oven-roasted Red and Green Bell Peppers, Lemon Juice, Garlic, Parsley, Seasoning – all natural and delicious. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish your body with antioxidant and anti-inflammatory benefits. And the capsaicin in bell peppers reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
Roasted Brussels Sprouts – Oven roasted in olive oil, seasoned with sea salt and preserved with lemon. Simple, delicious and all natural. Brussels sprouts offer cancer prevention glucosinolates: glucoraphanin, glucobrassicin, sinigrin and gluconasturtiian. Brussels sprouts offer these cancer-preventive components in a unique combination.
Tunisian Cauliflower Gratin with a Chermoula Sauce – a delightful blend of parsley, cilantro garlic and lemon juice with a little olive oil. A healthy delicious and flavorful meal. Cauliflower is a superfood that does everything from fighting cancer through cancer stem cell killing sulforaphane compounds to significantly improving blood pressure and kidney function and is also anti-inflammatory and rich in vitamins and minerals.
One order provides approximately 1 serving, 14 oz.
Ingredents
Hanger Steak: Beef, Olive Oil, Salt, Black Pepper.
Peri Peri Sauce: Roasted Red Bell Peppers (Red Bell Peppers, Olive Oil), Water, Green Bell Peppers, Lemon Juice, Garlic, Parsley, Seasoning, Salt).
Brussels Sprouts: Brussel Sprouts, Lemon Preserves (Water, Lemon, White Sugar), Olive Oil, Sea Salt.
Cauliflower Gratin: Cauliflower, Chermoula Sauce (Olive Oil, Water, Parsley, Cilantro, Garlic, Lemon Juice, Seasoning, Sea Salt).
Cooking Instructions
Heating Directions From Frozen:
Stove Top: (Preferred Method) Bring a pot of water to a boil. Immerse steak pouch into gently boiling water for about 15 minutes. Add side dishes and boil for an additional 3 minutes. Finally add the sauce and cook all components for an additional 2 minutes. In the event the food is not fully reheated after removal from pouch, continue reheating in microwave on a microwave safe dish.
Microwave: Pierce a small hole in each pouch for venting. Place steak pouch on a microwave safe dish and heat on high for 1 minute. add side dish pouches and sauce pouch and heat all pouches for an additional 1.5 minutes. In the event your meal is not fully reheated after removal from pouch, you may continue reheating in a microwave on a microwave safe dish until done – which should be no more than another minute or two. An internal temperature of 158° F must be reached.
Oven: (Not Recommended)
In the event your meal is not fully reheated after removal from the pouches, you may continue reheating in a microwave on a microwave safe dish until done – which should be no more than another minute or two. An internal temperature of 158° F must be reached. Appliances vary, adjust accordingly.
For items without sauces or gravy, cut a hole in corner of pouch and drain excess liquid before plating.
Appliances vary, adjust accordingly. Caution: contents will be very hot.
Allergens
None
