Hanger Steakwith Salsa Verde & Plantains

By danyell923

Ingredients

• 10 Hangar Steak
• 1 Green Plantain
• 1 Shallot
• 1 Bunch Parsley
• 2 Tablespoons Red Wine Vinegar
• 1 Large Clove Garlic
• 1 Lime
• 1 Avocado
• 1 Bunch Cilantro

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

Makes

Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Mince the cilantro and parsley leaves. Peel and mince the garlic, smashing until it resembles a paste. Cut the lime into 6 wedges. Peel and mince the shallot. Cut the ends off the plantain. With the tip of a knife, score through the peel, then remove and discard the peel. Slice the peeled plantain into ¾-inch rounds. Peel, pit, and small dice the avocado. Add it to a small bowl and squeeze the

Make the guacamole:

Add

to the avocado. Add the

until well combined. Season with salt and pepper to taste.

Make the salsa verde:

In a small bowl, combine the

stirring to create a thick paste. Then, combine the

garlic-parsley mixture

shallot-vinegar mixture

In a medium pan, heat a ¼-inch layer of oil on medium-high until hot. Add the

with the side of a knife or a small, heavy-bottomed pan. In the reserved pan, add a little more oil, if needed, and heat on medium-high until hot. Add the

with salt and pepper on both sides. In the same pan used for the plantains, heat some olive oil on medium until hot. Add the