We give flavorful hangar steak the bold, assertive partners it deserves: quick-pickled beets and a cucumber-watercress salad tossed with a horseradish-Dijon dressing. It’s a quick, low-stress meal that’s great for easy entertaining.
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- 4 serving(s)
- Total Time:
- 30 mins
yellow beets (about 10 oz.), peeled and thinly sliced on mandoline
- 4 tbsp.
fresh lemon juice, divided
Pinch of sugar
Kosher salt and pepper
1 1/2 lb hanger steak, trimmed
- 3 tbsp.
extra virgin olive oil, divided
- 1 tbsp.
prepared horseradish, squeezed of excess moisture
- 1 tsp.
scallions, whites finely chopped, greens thinly sliced
Persian cucumbers, thinly sliced
- 4 oz.
- Step 1Heat oven to 425°F. In medium bowl, toss beets with 2 tablespoons lemon juice, sugar, and 1/4 teaspoon salt. Set aside.
- Step 2Heat 1 tablespoon oil in cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper and cook until browned, 4 minutes per side. Transfer skillet to oven and roast to desired doneness, about 5 minutes for medium-rare. Let rest 10 minutes before slicing.
- Step 3Meanwhile, in large bowl, combine horseradish, Dijon, scallion whites, and remaining 2 tablespoons lemon juice and 2 tablespoons oil. Add cucumber and toss to coat. Toss with watercress and scallion greens and serve with steak.
NUTRITIONAL INFORMATION (per serving): About 450 cal, 28.5 g fat (8.5 g sat), 39 g pro, 555 mg sodium, 10 g carb, 3 g fiber
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Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.