Hanger Steak Recipe

Bring steak to room temperature

Remove the 8 oz hanger steak from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat.

Preheat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot (about 5 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the hot pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium, add 1 tablespoon unsalted butter, the thyme sprig and crushed garlic (if using). Tilt the pan and spoon the melted butter over the steak (baste) for 30–60 seconds to build flavor.

Use an instant-read thermometer: for medium-rare aim for 125–130°F (52–54°C). Adjust time slightly for desired doneness. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing against the grain into thin strips.

While the steak rests (or in a separate pan), heat 1 tablespoon olive oil and 1 teaspoon butter in a sauté pan over medium-high heat until shimmering.

Add 1 tablespoon minced shallot and cook 30 seconds until fragrant. Add 6 oz torn maitake mushrooms in a single layer, letting them sit undisturbed 1–2 minutes to brown, then toss and continue to cook 3–4 minutes until edges are crisp and mushrooms are tender.

Season with 1 tsp salt and 1/2 tsp black pepper. Finish with 1 teaspoon fresh lemon juice, toss and remove from heat. Keep warm.

In a small saucepan over low heat, combine 1 cup pumpkin purée, 2 teaspoons black recado paste (or the achiote/cumin/clove substitute), 1 teaspoon olive oil and 1 teaspoon minced garlic.

Stir constantly until warmed through and the spices are well incorporated, about 3–4 minutes. If mixture is too thick, whisk in up to 2 tablespoons water to reach a smooth, spoonable puree.

Taste and adjust acidity with 1/2 tablespoon apple cider vinegar or lime juice and 1/2 teaspoon salt. Keep warm on the lowest heat or cover until plating.

Toast 1/4 cup pepitas in a dry skillet over medium heat, stirring, until fragrant and beginning to pop, about 2–3 minutes. Cool slightly.

In a small food processor or mortar and pestle combine the toasted pepitas, 1/2 toasted garlic clove, 1 tablespoon cilantro, 1 teaspoon parsley (if using), 1/4 seeded jalapeño (if using), 3/4 tablespoon lime juice, 1 teaspoon olive oil and 1/2 teaspoon salt.

Pulse until a coarse, spreadable paste forms. Add up to 1 tablespoon warm water to loosen if too thick. Taste and adjust salt or lime as needed.

To plate, spoon a generous smear (about 3–4 tablespoons) of the warm black recado pumpkin purée onto the center of the plate.

Fan or lay slices of rested hanger steak (about 4–6 slices) over the puree.

Arrange a small mound of sautéed maitake mushrooms beside the steak.

Dot or spoon 1–2 teaspoons of sikil pak (toasted pepita salsa) around the steak and mushrooms for bright, nutty contrast.

Finish with a sprinkle of the reserved toasted pepitas (1 tablespoon) and a few microgreens or chopped cilantro. Serve immediately.