WEEKDAYS 1e|12c|p

Grilled Hanger Steak with Pickled Chili Salad

Michael Symon
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Servings: 4 to 8
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easy
|
2+ hr
Part 1 of 2

This grilled steak & salad is a delicious dinner for your family!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Hanger Steak with Pickled Chili Salad
  • 1/2 cup kosher salt (plus more)
  • 1/4 cup sugar
  • 2 1/2 pounds hanger steaks (trimmed)
  • 1/2 cup julienned pickled chilies
  • 1/4 cup pickled shallots
  • 1 cup picked parsley leaves
  • ½ lemon (juice)
  • 2 tablespoons olive oil
Directions
  • The night before, season the hanger steaks for optimal flavor. In a mixing bowl, combine 1/2 cup Kosher salt and 1/4 cup sugar. Season the hanger steaks on all sides with salt-sugar mixture. Refrigerate overnight uncovered. Reserve the remaining seasoning mixture for future use.
  • The next day, remove steaks to room temperature for 10-15 minutes.
  • Preheat a grill or grill pan to medium-high heat. Make sure the grill grates are well oiled. Season the steaks with salt and freshly ground black pepper then place them on the grill, cooking for 4-5 minutes per side and until nicely charred and medium rare-medium. Remove steaks to a cutting board.
  • For the Pickled Chili Salad: in a large bowl, combine the pickled chilies, shallots, parsley leaves, lemon juice and a drizzle of olive oil.
  • Remove the steaks from the grill to rest for at least 5 minutes before slicing against the grain. Serve with the pickled chili salad on top.

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