Hanger Steak* Recipe

Marinate

Pat the hanger steak dry with paper towels. In a small bowl whisk together 2 tbsp olive oil, minced garlic, chopped rosemary, smoked paprika, 1.25 tsp kosher salt, 0.75 tsp black pepper and 1 tsp red wine vinegar. Rub the mixture all over the steak. Cover and refrigerate for at least 30 minutes or up to 2 hours. Bring to room temperature 30 minutes before cooking.

Cook

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the steak and sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). During the last minute of cooking, add 1 tbsp butter to the pan and spoon the melted butter over the steak. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing across the grain into thin strips.

While the steak rests (or ahead of time), make the romesco. In a food processor combine roasted red peppers, toasted almonds, bread crumbs, garlic clove, 0.5 tsp smoked paprika and 1 tbsp sherry vinegar. Pulse to a coarse paste. With the processor running, drizzle in 3 tbsp olive oil until emulsified, adding up to 2 tbsp hot water to reach a spreadable consistency. Season with 0.5 tsp kosher salt and 0.5 tsp lemon juice (if using). Taste and adjust vinegar, salt or oil as needed. Transfer to a bowl and keep at room temperature.

Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add the finely chopped onion and sauté until translucent, 4–5 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant being careful not to brown. Stir in 0.5 tsp smoked paprika and red pepper flakes (if using) and toast briefly, about 15 seconds.

Add the packed spinach in batches, letting each wilt slightly before adding more. As spinach wilts, stir in the soaked & drained raisins and toasted pine nuts. Cook until all spinach is wilted and tender, about 3–4 minutes total. Season with 0.5 tsp salt and 0.5 tsp lemon juice. Remove from heat and keep warm.

Arrange a spoonful of romesco on each plate or smear across a serving board. Place a portion of the catalan spinach next to the romesco. Arrange sliced hanger steak over or alongside the spinach. Spoon any rested steak juices over the meat and finish with a sprinkle of chopped parsley, a pinch of sea salt and freshly ground black pepper.

Serve immediately. Leftover romesco keeps in the refrigerator up to 4 days; reheat steak gently or serve at room temperature.