Marinated Hanger Steak with Green and Wax Beans
Serves 4
MARINADE
4 10- to 12-ounce hanger steaks, trimmed of fat, sinew, and center connective tissue
4 Tbsp. olive oil
1 small can chopped tomatoes, with juice
1 clove garlic, smashed
1 sprig thyme, cleaned
1 tsp. chili powder
1 tsp. lemon
salt and pepper, to taste
SALAD
¾ lb. green and wax beans, trimmed
2 medium carrots, peeled and julienned
½ small red onion, sliced
1 sprig mint, leaves removed, sliced
10 chive stems, finely chopped
VINAIGRETTE
1 Tbsp. fresh horseradish, grated
1 shallot, cut into chunks
1 Tbsp. champagne vinegar
3 Tbsp. extra virgin olive oil
salt and pepper, to taste
1 Tbsp. grapeseed oil
Place steaks and marinade ingredients into a plastic bag and close. Marinate at room temperature for 1 hour. While steaks are marinating, bring a large saucepan of salted water to a boil over high heat. Add beans and simmer for 5 minutes, until tender. Remove from heat and drain beans. Reserve. Add carrots to the water and cook 3 minutes, until just tender. Drain and reserve. Make horseradish vinaigrette. Place horseradish, shallot, and vinegar into bowl. Whisking, add extra virgin olive oil in a slow stream. Season to taste with salt and pepper. Assemble salad. Combine beans, carrots, red onion, mint, and chives. Toss with vinaigrette. Season to taste. Set aside. Heat 2 Tbsp. oil in each of 2 heavy, large skillets over medium-high heat. Remove steaks from marinade; sprinkle with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Slice steaks and fan on a plate. Top with salad.
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