Hanger Steak With Carrots, Garlic Scapes And Schug Recipe

Bring to room temperature & season

Remove hanger steak from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Evenly season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat; it should shimmer but not smoke heavily.

Sear the steak

Place the hanger steak in the hot pan and let sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add 1 tablespoon butter, the 2 crushed garlic cloves and the thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (baste) for 1–2 minutes to flavor and bring internal temperature to about 120–125°F for medium-rare. Adjust time for desired doneness.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Trim any silver skin, then slice the steak thinly against the grain into 1/4"–1/2" slices.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss vegetables

In a bowl, combine 1.5 tablespoons olive oil, 1 teaspoon honey, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the peeled, halved carrots and cut garlic scapes and toss to coat evenly.

Roast

Arrange carrots cut-side down and scapes in a single layer on the prepared sheet. Roast at 425°F for 18–22 minutes, until carrots are tender and caramelized at edges and scapes are tender-crisp. If the scapes brown too quickly, move them to a cooler part of the sheet halfway through.

Finish

Remove from oven and, if desired, squeeze an additional 1/2 tablespoon lemon juice over the vegetables. Taste and adjust seasoning.

Prepare herbs & aromatics

Rinse the cilantro, parsley and dill and spin or pat dry. Roughly chop to help processing. Peel the garlic and roughly chop the green chile (remove seeds for less heat).

Blend

In a small food processor or blender, combine 1 cup cilantro, 1/2 cup parsley, 2 tablespoons dill (if using), 3 garlic cloves, and the green chile. Pulse to mince.

Emulsify & season

Add 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 2 tablespoons lemon juice, 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Pulse while scraping down the sides until the mixture forms a loose, slightly coarse green sauce (schug). Taste and adjust salt, lemon or olive oil to reach a bright, balanced flavor.

Rest

Transfer schug to a small bowl and let rest at room temperature for 10–15 minutes to allow flavors to meld before serving. Schug can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.

Arrange sliced hanger steak on a warm platter. Spoon roasted carrots and garlic scapes alongside. Drizzle schug over the steak or serve on the side for guests to add as desired. Garnish with a few whole herb leaves if available.