Garlic-rosemary Marinated Hanger Steak Recipe

In a large bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create the marinade.

Add the hanger steak to the marinade, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

In a large skillet over medium heat, cook the chopped beef bacon until crispy, about 5-7 minutes.

Add the diced Vidalia onion and cook until translucent, approximately 3-4 minutes.

Stir in the sweet corn, red bell pepper, and green beans. Cook for another 5-7 minutes until vegetables are tender. Season with salt and pepper to taste.

In a pot of boiling salted water, add the trimmed white asparagus and cook for 5-7 minutes until tender but still crisp.

Drain the asparagus and return to the pot. Add butter and toss to coat. Season with salt to taste.

In a bowl, combine chopped cilantro, minced garlic, red wine vinegar, olive oil, salt, and black pepper.

Mix well until fully combined. Allow to sit for at least 10 minutes to let the flavors meld.

Preheat the grill or a skillet over high heat. Remove the steak from the marinade and let excess drip off.

Grill or sear the steak for about 5-6 minutes per side for medium-rare, adjusting time for desired doneness.

Remove the steak from heat and let it rest for 5 minutes before slicing against the grain.

Slice the hanger steak and serve over the succotash with white asparagus on the side. Drizzle with cilantro chimichurri before serving.