Hanger Steak with Minty Peas and Garlic Bread
Grilled Cumin Hanger Steak with Smashed Minty Peas and Grilled Bread
By Marian Cooper Cairns
This recipe puts a fresh spin on the classic steak dinner by replacing a typical filet with hanger steak and the classic potatoes are substituted for a healthier side. Add a side of grilled bread and you've got yourself a simple, flavorful recipe that's perfect for a night in.
Hands on time: 20 minutes Total time: 30 minutes Yields: 2
INGREDIENTS
- 3 tbsp. unsalted butter, divided
- 8 oz fresh or thawed frozen peas
- 1/2 tbsp. fresh mint, chopped
- 1/2 tbsp. fresh lime juice
- Kosher salt
- Freshly ground black pepper
- 1 lb. hanger steak, cut into 2 pieces
- 1/2 tsp. ground cumin
- 4 slices country bread
- 1 tbsp. olive oil
- 1 oz. shaved Parmesan
DIRECTIONS
- Preheat grill to medium-high.
- Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.
- Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 54°C (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing.
- Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.
