Hanger Steak Recipe

Bring to room temperature

Remove hanger steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Season both sides of the steak evenly with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add butter, crushed garlic, and thyme. Reduce heat to medium and continue to cook, basting the steak with the melted butter and aromatics for another 2–4 minutes, or until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare. Adjust time for desired doneness.

Rest

Transfer steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes so juices redistribute before slicing against the grain into 1/4-inch slices.

While the steak rests, prepare the Brussels. Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. Add halved Brussels sprouts cut-side down in a single layer. Let them cook undisturbed for 4–6 minutes until deeply caramelized on the cut side.

Stir in the sliced shallot and cook 1–2 minutes until softened. Add minced garlic and chopped soaked dried shrimp; cook 30–45 seconds until aromatic.

Lower heat to medium, stir in 2 tablespoons XO sauce, 1 teaspoon soy sauce and 1 teaspoon rice vinegar. Toss to coat and cook another 1–2 minutes until heated through and coated. Finish with 1/2 teaspoon sesame oil and sliced scallion greens. Taste and adjust seasoning; add a pinch more salt or a dash more XO if needed.

Combine cilantro, parsley, green chili, garlic, lemon juice, ground cumin and 1/2 teaspoon salt in a food processor or blender. Pulse while streaming in 3 tablespoons olive oil until a chunky, vibrant green sauce forms. Scrape down sides and taste; adjust salt or lemon as needed. Transfer to a small bowl.

Stir the 1 teaspoon harissa paste with 1 teaspoon olive oil and optional lemon zest until smooth to make a loose drizzle. If too thick, add a few drops of water or more oil to loosen.

Arrange sliced hanger steak on a warm platter or individual plates. Spoon XO Brussels alongside the steak. Dot or spoon zhoug over and around the steak (about 1 tablespoon per serving) and finish with a light drizzle of harissa oil for brightness and heat.

Sprinkle flaky sea salt over the sliced steak and garnish with microgreens or chopped parsley. Serve immediately.