Hanger steak is a great piece of meat. It’s popped up on menus across the nation in the last 5 years and for good reason. It’s an extremely affordable cut of beef that is very lean, high in protein and very rich in beef flavor. Tonight I’m pairing them with brussels and potato.
1 pound hanger steak
1 portion gnocchi (recipe here)
1/2 pound of brussel sprouts
2 cloves of garlic (crushed)
3 tbs olive oil
1 tbs canola oil
Take the steak out at least 30 minutes before cooking. Clean, peal off the first layer of leaf off the brussel sprouts, trim the stem and then cut in half. Preheat oven to 400. Toss the brussels in a bowl with 1 tbs olive oil, salt and pepper. Preheat a cast iron pan over medium-high heat. Add 1 tbs of olive oil, the brussels (face down) and the garlic. Place in oven and toss the pan every 5 minutes until cooked (20 minutes).Preheat a cast-iron grill pan on medium-high heat. Season the steak liberally with salt and pepper. Brush the pan with canola oil when its ripping hot then add the steak. Cook for ~8 minutes or until its medium rare (125 degrees insta-read thermometer). Turn the steak once half way into the cook time. Take the steak out and let it rest at least 5 minutes. While the steak is resting for 5 minutes preheat a nonstick pan over medium-high heat. Boil the gnocchi, drain and add to a bowl with 1 tsp of olive oil. Add the gnocchi to the pan and brown each side. Add the brussel sprouts when the gnocchi are crispy.Slice the hanger steak against the grain into 1/4 inch thick slices and plate with the brussels. Finish with salt, a drizzle of olive oil and drizzle of good quality balsamic.