Herb Crusted Hanger Steak Recipe
8 oz grilled & shingled, green beans & red bell pepper, horseradish fingerling potatoes, pinot noir demi
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Herb Crust
In a bowl, mix the chopped fresh herbs, salt, and black pepper with 1 tablespoon of olive oil. Set aside.
- 2
Cook the Hanger Steak
Season the hanger steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.
- 3
Prepare the Vegetables
While the steak rests, blanch the green beans and slice the red bell pepper. In a separate pan, heat 1 tablespoon of olive oil and sauté the bell pepper and green beans until tender, about 5-7 minutes.
- 4
Make the Horseradish Fingerling Potatoes
Boil the fingerling potatoes in salted water until fork-tender, about 15 minutes. Drain and toss with the remaining tablespoon of olive oil and horseradish. Season with salt to taste.
- 5
Plate the Dish
Slice the rested hanger steak against the grain and shingle it on a plate. Arrange the sautéed vegetables alongside and serve with the horseradish fingerling potatoes. Drizzle with a demi-glace if desired.
