Hanger steaks with cabbage-and-beet salad
Indulge in the savory flavors of perfectly grilled hanger steaks paired with a refreshing cabbage-and-beet salad. A harmonious blend of tender meat and crisp veggies, this dish is a culinary delight.
Ingredients:
- 6 small red beets, trimmed
- 3 tablespoons canola oil, divided
- 4 cups packed shredded red cabbage
- ¼ cup Champagne vinegar
- 2 tablespoons prepared horseradish
- 1 tablespoon granulated sugar
- 3 ½ teaspoons kosher salt, divided
- 2 (10-to 12-ounce) hanger steaks (about 1 inch thick)
- 1 teaspoon black pepper, divided
- 1 cup labneh or full-fat plain Greek yogurt
- 60g Bleu d'Auvergne cheese, crumbled, at room temperature
- Chopped fresh flat-leaf parsley leaves, for garnish
- Flaky sea salt, for garnish
Instructions:
- Preheat the oven to 425°F. Combine beets and 1 tablespoon of oil in a large baking sheet with edges. Arrange them evenly. Cover the baking sheet tightly with aluminum foil.
- Roast in the preheated oven until the beets are easily pierced with a fork, which should take about 45 to 55 minutes. Remove the foil, let it cool for approximately 10 minutes. Peel the beets, cut them into quarters, and place them in a large bowl. Gently mix them with cabbage, vinegar, horseradish, sugar, 1 tablespoon of oil, and 1 teaspoon of kosher salt. Keep aside.
- In a large cast-iron skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Dry the steaks with paper towels, season them evenly with 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Place the steaks in the skillet and cook, turning every 3 minutes to brown all sides equally, until your preferred level of doneness is reached, which should take around 12 minutes for medium-rare. Transfer the steaks to a cutting board and let them rest for 10 minutes before cutting each steak in half.
- While the steaks are resting, mix labneh, cheese, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/2 teaspoon of pepper in a small bowl until it's nearly smooth. Spread this labneh mixture on 4 plates, then divide the cabbage mixture and steaks among the plates. Sprinkle with parsley and sea salt.
Summary:
- Calories: 2766 kcal
- Fat: 177 g
- Protein: 204 g
- Carbs: 102 g
- Potassium: 4595 mg
- Magnesium: 355 mg