Snake River Farms Hanger Steak Recipe
charred poblano & tomatillo vinaigrette, avocado
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Ingredients
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Steak
Charred poblano & tomatillo vinaigrette
Finish & garnish
Method
Steak
- 1
Bring steak to temperature
Remove the hanger steak from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even cooking.
- 2
Season
Season both sides generously with kosher salt (use about 1 tablespoon total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.
- 3
- 4
Sear and finish
Brush the steak lightly with neutral oil. Place steak in the hot skillet or directly on the grill. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add butter, smashed garlic clove, and thyme (if using) to the pan. Baste the steak with melted butter for 2–3 minutes, or continue grilling until an instant-read thermometer reads 120–125°F for medium-rare (internal temp will rise 5–7°F while resting). Total cook time will be about 6–9 minutes depending on thickness.
- 5
Rest and slice
Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Trim any silverskin if present and slice the hanger steak across the grain into 1/4-inch to 1/2-inch slices.
Charred poblano & tomatillo vinaigrette
- 6
Char the vegetables
While the steak comes to room temperature (or while heating the grill), char the poblanos and tomatillos. Place poblanos directly on the grill or on a hot cast-iron skillet and turn occasionally until the skin is blackened and blistered on all sides, about 8–12 minutes. Place charred poblanos in a bowl and cover with plastic wrap or a tight lid to sweat for 10 minutes. Meanwhile, char tomatillos and the quartered onion on the grill or skillet until softened and browned, 6–8 minutes, turning as needed. Lightly char the 2 garlic cloves as well (wrap in foil if on grill) until soft and fragrant, 4–6 minutes.
- 7
- 8
Blend vinaigrette
In a blender or food processor add the chopped poblanos, tomatillos, onion, garlic, cilantro leaves, lime juice, sherry vinegar, ground cumin, sugar (or honey), salt, and pepper. Pulse to combine, then with the motor running slowly drizzle in the extra-virgin olive oil until the mixture emulsifies into a slightly chunky vinaigrette. Taste and adjust seasoning — add more lime or salt to balance acidity and heat.
- 9
Adjust texture (optional)
If you prefer a smoother vinaigrette, blend longer. For a looser dressing, thin with 1–2 tablespoons of water or additional lime juice.
Finish & serve
- 10
- 11
Add avocado and garnish
Fan sliced avocado next to the steak, scatter microgreens or cilantro sprigs, and finish with flaky sea salt and a squeeze of lime wedges to taste.
- 12
Serve
Serve immediately while the steak is warm. Leftover vinaigrette keeps covered in the refrigerator for up to 3 days and can be used as a sauce or dressing.