Restaurants›Sister Restaurant›Akashi Hanger Steak Recipe

Akashi Hanger Steak Recipe

Inspired by Sister Restaurant

Time1h

Serves2

SPICY PEPPER VINAIGRETTE, FINGERLINGS, CUCUMBER LABNEH

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Ingredients

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Steak and Accompaniments

1 pound Hanger Steak1 pound Fingerling Potatoes1 medium Cucumber

Method

Preparation

Prepare the Labneh

In a bowl, mix plain yogurt, grated cucumber, lemon juice, and salt. Stir until well combined, then refrigerate for at least 30 minutes to allow the flavors to meld.

Make the Spicy Pepper Vinaigrette

In a small bowl, whisk together red wine vinegar, olive oil, minced garlic, red pepper flakes, salt, and black pepper. Set aside.

Cook the Fingerling Potatoes

Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and toss with olive oil, salt, and pepper. Optionally, roast them in the oven at 400°F (200°C) for an additional 10 minutes for a crispy finish.

Cook the Hanger Steak

Season the hanger steak with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

Serve

Slice the hanger steak against the grain. Arrange fingerling potatoes on the plate, add a generous dollop of cucumber labneh, and drizzle the spicy pepper vinaigrette over the steak and potatoes.