20 minutes
A succulent hanger steak dish paired with a peppery salad of arugula and dandelion greens, dressed with a savory umami dressing and topped with shaved Grana Padano cheese.
Small Red Onion, thinly sliced into rings
each
teaspoons
cups
Arugula, divided
cups
Dandelion Greens, divided
cups
to taste
Black Pepper, freshly ground
to taste
Hanger Steak
0 lb
tablespoons
Lemon Juice, fresh
tablespoons
Grana Padano Cheese, finely shaved
to taste
to serve
Flaky Sea Salt
to taste
1. Soak Onion Rings
Begin by thinly slicing half a small red onion into rings and soaking them in a bowl of cold water. This step mellows the onion flavor, making it a delightful addition to our vibrant dish.
2. Prepare Dressing
For the dressing, combine either half a teaspoon of Asian fish sauce or two finely chopped anchovy fillets with a third of a cup of olive oil in a small bowl. Add in half a cup each of arugula and dandelion greens. Season this mixture generously with kosher salt and freshly ground black pepper to taste. This dressing will bring a rich, umami depth to the greens.
3. Cook Hanger Steak
Season the 1¼ pounds of hanger steak with kosher salt and black pepper. Heat a large skillet over high heat and add a tablespoon of vegetable oil. Once the skillet is hot, cook the steak for about 4 to 5 minutes on each side. Let the steak rest for about 5 minutes once cooked.
4. Prepare Greens Base
While the steak rests, toss the remaining arugula and dandelion greens in a large salad bowl with a tablespoon of fresh lemon juice. Season with kosher salt and black pepper to your taste. Arrange the greens on a serving platter.
5. Serve the Dish
After the steak has rested, slice it against the grain. Add the sliced steak to the platter of greens, and top it with the arugula and dandelion dressing. Sprinkle with flaky sea salt, freshly ground black pepper, and finely shaved Grana Padano cheese. Serve with lemon wedges on the side.
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