Served with urfa chilli oil, barbecued spring onion, Jerusalem artichokes, and finished with generous drizzles of taleggio cheese sauce.

Preheat oven to 425°F (220°C). Toss scrubbed and halved Jerusalem artichokes with 1 tbsp olive oil, crushed garlic, chopped rosemary or thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a baking sheet.

Roast for 25–30 minutes, turning once halfway through, until golden brown and tender. Remove from oven and keep warm.

Warm 1 cup neutral oil in a small saucepan over low heat until hot but not smoking (around 275–300°F / 135–150°C). Remove from heat.

In a heatproof bowl combine 2 tbsp urfa biber, 1 tsp smoked paprika, minced garlic, 1 tsp sherry vinegar and 1 tsp salt. Slowly pour the hot oil over the spices and garlic, stirring to bloom the flavors. Let cool to room temperature. Taste and adjust salt or vinegar. Store at room temperature or refrigerate for up to 2 weeks.

Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot.

Toss trimmed spring onions with 1 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Grill over high heat, turning occasionally, until charred and softened, about 6–8 minutes total. Remove and keep warm.

In a small saucepan over medium-low heat, melt 1 tbsp butter. Add 1 cup heavy cream and gently warm until small bubbles form at the edge—do not boil.

Lower heat to very low and add the 6 oz chopped taleggio in batches, stirring until fully melted and the mixture is smooth. Season with 1/4 tsp pepper and 1/4 tsp salt.

If the sauce is too thin, whisk in up to 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and cook 1–2 minutes until thickened. Keep warm over very low heat, stirring occasionally.

Take the hanger steak out of the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and immediately place the steak in the pan. Sear without moving for 2–3 minutes to develop a deep brown crust.

Flip the steak, add 1 tbsp butter, the smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for another 2–3 minutes for medium-rare (target internal temperature 125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Remove the steak to a cutting board and let rest 8–10 minutes. Slice across the grain into 1/4–1/2 inch thick slices.

Arrange slices of hanger steak on warmed plates. Spoon roasted Jerusalem artichokes and barbecued spring onions alongside.

Drizzle a generous amount (about 3–4 tbsp) of the warm taleggio cheese sauce over the sliced steak.

Finish with 2 tbsp of the urfa chili oil drizzled across the steak and vegetables, a sprinkle of lemon zest and chopped parsley. Taste and adjust salt if necessary.

Serve immediately while steak and sauce are warm.

hanger (onglet) steak

kosher salt

freshly ground black pepper

neutral oil (canola or vegetable)

unsalted butter

garlic cloves, smashed

fresh thyme sprigs

neutral oil (grapeseed or vegetable)

urfa biber (urfa chili flakes)

smoked paprika

garlic, minced

sherry vinegar

salt

spring onions (scallions), trimmed

olive oil

black pepper

Jerusalem artichokes (sunchokes), scrubbed and halved if large

garlic, crushed

fresh rosemary or thyme, chopped

taleggio cheese, rind removed and cut into small pieces

heavy cream

cornstarch slurry (optional for thickness)

lemon zest

chopped parsley

extra urfa chili oil (for drizzling)

Onglet (Hanger Steak)

Make Onglet (Hanger Steak) Recipe in just 1h 10m. Served with urfa chilli oil, barbecued spring onion, Jerusalem artichokes, and finished with generous drizzles of taleggio cheese sauce.

Onglet (hanger Steak) Recipe

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