Hanger Steak With Buttery Mashed Carrots
Steak and mashed potatoes is a classic combination—and for good reason. It’s comforting, flavorful, and always a crowd pleaser. Our healthier upgrade cuts down on the carbs, but still tastes as amazing and indulgent as the original. Instead of potatoes, you mash soft, sweet carrots into a fluffy, buttery side dish. The whole meal is topped with a homemade chimichurri sauce—a quick blend of herbs, garlic, and olive oil—that adds a bright, punchy flavor to the meal. You could even wrap the whole thing in a soft corn tortilla and call it taco night.
Ingredients
1 pound carrots, peeled and chopped
2 teaspoons lemon zest and 2 teaspoons fresh lemon juice
¼ cup firmly packed parsley leaves
¼ cup firmly packed cilantro leaves
½ teaspoon black pepper
1 garlic clove, smashed
5 tablespoons extra-virgin olive oil, divided
1¼ teaspoons kosher salt, divided
1½ ounces (3 Tbsp.) unsalted butter
1 pound hanger steak
Nutrition
Calories 455
Fat 36g
Sat Fat 12g
Cholesterol 101mg
Sodium 768mg
Protein 27g
Carbohydrate 7g
Sugar 3g
Fiber 2g
Iron 3mg
Calcium 40mg
Directions
Cover carrots with water in a large skillet. Bring to a boil over high; reduce heat to medium-high, cover and cook until carrots are tender, about 15 minutes.
Meanwhile, combine lemon zest, lemon juice, parsley, cilantro, pepper, garlic, ¼ cup of the oil, and ¼ teaspoon of the salt in a food processor (or mortar and pestle). Pulse (or grind) until pureed.
Drain carrots. Using a fork, mash with butter and ¼ teaspoon of salt.
Season steak with remaining salt. Heat remaining oil in a large skillet over high. Add steak; cook about 3 minutes per side for medium-rare. Let rest on a cutting board 5 minutes before slicing against the grain. Serve with carrots and parsley-cilantro puree.
Yields: 4
