Jul 14 2026
Restaurants›Nook›Hanger Steak And Eggs Recipe

Hanger Steak And Eggs Recipe

Inspired by Nook
Time1h
Serves2

smoked chimichurri, smashed hash, eggs

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Ingredients

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Hanger Steak with Smoked Chimichurri

Smashed Herb & Garlic Hash

Eggs & Finishing

Method

Hanger Steak with Smoked Chimichurri

  1. 1

    Make the smoked chimichurri

    In a bowl combine chopped parsley, chopped cilantro, minced garlic, minced shallot, smoked paprika, red pepper flakes, smoked sea salt, red wine vinegar and lemon juice. Whisk in extra-virgin olive oil until emulsified. Taste and adjust acid, salt or heat as desired. Cover and refrigerate while you prepare the steak to let flavors marry (at least 10 minutes).

  2. 2

    Season and rest steak

    Pat the hanger steak dry with paper towels. Rub with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp minced garlic. Let rest at room temperature for 20–30 minutes while you preheat the pan.

  3. 3

    Cook the steak

    Heat a heavy skillet or cast-iron pan over high heat until very hot (about 5 minutes). Sear the steak 3–4 minutes per side for medium-rare, turning once; adjust time for desired doneness (internal temp 125–130°F/52–54°C for medium-rare). If using a grill, cook over high heat with same timing. During the last minute, spoon a little chimichurri oil over the steak to boost smoke flavor.

  4. 4

    Rest and slice

    Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into 1/4-inch slices. Spoon some chimichurri over the sliced steak and reserve extra for serving.

Smashed Herb & Garlic Hash

  1. 5

    Parboil the potatoes

    Place whole scrubbed potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain well and let steam-dry in the colander for 5 minutes.

  2. 6

    Smash and crisp

    While still warm, gently smash each potato with the bottom of a glass or spatula to flatten slightly (about 1/2-inch thick). Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. When foaming subsides, add smashed potatoes skin-side down and cook, without moving, until deeply golden and crisp, about 4–6 minutes.

  3. 7

    Add aromatics

    Flip the potatoes and add diced onion, minced garlic, chopped rosemary and thyme. Sauté together until onions are soft and garlic fragrant, about 3–4 minutes. Season with 3/4 tsp salt and 1/2 tsp black pepper. Continue to cook and toss gently until edges are crisp and flavors meld, about 2 more minutes. Stir in sliced chives off heat.

Eggs & Finishing

  1. 8

    Fry the eggs

    In a nonstick skillet over medium heat, melt 1 tbs butter until foaming. Crack eggs into the pan and cook to desired doneness: sunny-side up (4–5 minutes) or over-easy (cook 2–3 minutes then flip 15–30 seconds). Season with salt and pepper to taste.

  2. 9

    Assemble the plate

    Divide the smashed hash between two plates. Arrange sliced hanger steak alongside or atop the hash. Place two fried eggs on each plate. Spoon additional smoked chimichurri over the steak and a little around the plate. Garnish with microgreens or parsley. Serve immediately.

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