Seared Hanger Steak and Warm Cabbage Wedges
Meet a modern version of a steak house iceberg wedge. A half head of green cabbage gets cut into wedges and charred in the same skillet you used to sear the steak. We recommend using a cast iron skillet, which gets hot and stays hot for even browning and a steak with a beautiful brown crust. The warm tender cabbage is served with creamy buttermilk dressing (which can be made up to 3 days ahead) and shallots. The salad, which includes charred tomatoes too, is a refreshing counterpart to the juicy steak.
Ingredients
2 tablespoons olive oil
1¼ pound hanger steak
1¼ teaspoon kosher salt
¾ teaspoon black pepper
½ head green cabbage, cut into 4 (2-in.) wedges
8 ounces cherry tomatoes
? cup mayonnaise
3 tablespoons buttermilk
1 tablespoon apple cider vinegar
1 medium shallot, thinly sliced
Nutrition
Fiber 4.20g
Calories 512.61
Sugar 7.53g
Fat 36.78g
Cholesterol 107.05mg
Sat Fat 9.08g
Iron 3.55mg
Sodium 713.53mg
Protein 33.53g
Calcium 93.88mg
Carbohydrate 12.44g
Directions
Heat the oil in a large skillet (preferably cast iron) over medium high. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet and cook, turning once, until deeply browned, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing.
Meanwhile, reduce heat to medium. Add the cabbage wedges to the skillet, cut-side down, and scatter the tomatoes around them. Cook, turning once, until the cabbage is lightly browned and the tomatoes begin to burst, about 4 minutes per side.
Whisk the mayonnaise, buttermilk, and vinegar in a small bowl and season with the remaining ¼ teaspoon each of salt and pepper. Drizzle the dressing over the cabbage and serve with the steak and tomatoes, with the shallot on top.
Yields: 4
