Balsamic Hanger Steak with Greens and Parmesan

Photo by Joanmarie J.

PREP TIME

21

minutes

TOTAL TIME

261

minutes

SERVINGS

--

servings

PREP TIME

21

minutes

TOTAL TIME

261

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds hanger steak, trimmed and central membrane removed

  • 9

    tablespoons extra-virgin olive oil, divided

  • 6

    tablespoons balsamic vinegar

  • 1/4

    cup red wine

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 8

    garlic cloves, peeled and crushed

  • Cooking spray

  • 3/4

    teaspoon kosher salt, divided

  • 2 1/2

    cups baby arugula

  • 2 1/2

    cups watercress

  • 2

    teaspoons fresh lemon juice

  • 1

    tablespoon chopped fresh parsley

  • 1

    tablespoon chopped fresh chives

  • 1.5

    ounces Parmesan cheese, shaved (about 1/3 cup)

  • 4

    lemon wedges

Directions

1. Cut steak lengthwise into 2 pieces. Combine 7 table­spoons olive oil, vinegar, wine, 1/4 teaspoon black pepper, and garlic cloves in a medium bowl, stirring with a whisk. Pour oil mixture into a large zip-top plastic bag. Add steaks to bag; press air out, and tightly seal bag. Turn 3 to 4 times to coat steaks with vinegar mixture, firmly rubbing vinegar mixture into surface of steaks. Refrigerate 4 hours, turning bag 1 to 2 times while marinating. 2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove steaks from bag, and discard marinade. Sprinkle steaks evenly with 1/2 teaspoon salt. Add steaks to pan, and cook 3 1/2 minutes on each side or until desired degree of doneness. Remove from heat. Transfer steaks to a cutting board; let stand for 5 minutes. 3. While the steaks rest, combine arugula and watercress in a medium bowl. Drizzle with 1 tablespoon olive oil and lemon juice; toss to coat. Divide dressed greens evenly among 4 plates. 4. Slice steak diagonally across the grain into thin strips; sprinkle evenly with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Arrange steak strips evenly over arugula mixture on plates. Sprinkle steak evenly with parsley, chives, and shaved Parmesan. Serve with lemon wedges.

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