Balsamic Hanger Steak With Greens And Parmesan Recipe

Name: Balsamic Hanger Steak With Greens And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds hanger steak, trimmed and central membrane removed; 9 tablespoons extra-virgin olive oil, divided; 6 tablespoons balsamic vinegar; 1/4 cup red wine; 1/2 teaspoon freshly ground black pepper, divided; 8 garlic cloves, peeled and crushed; Cooking spray; 3/4 teaspoon kosher salt, divided; 2 1/2 cups baby arugula; 2 1/2 cups watercress; 2 teaspoons fresh lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 1.5 ounces Parmesan cheese, shaved (about 1/3 cup); 4 lemon wedges

Servings: persons

1 1/4 pounds hanger steak, trimmed and central membrane removed
9 tablespoons extra-virgin olive oil, divided
6 tablespoons balsamic vinegar
1/4 cup red wine
1/2 teaspoon freshly ground black pepper, divided
8 garlic cloves, peeled and crushed
Cooking spray
3/4 teaspoon kosher salt, divided
2 1/2 cups baby arugula
2 1/2 cups watercress
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1.5 ounces Parmesan cheese, shaved (about 1/3 cup)
4 lemon wedges

1
Cut steak lengthwise into 2 pieces. Combine 7 table-spoons olive oil, vinegar, wine, 1/4 teaspoon black pepper, and garlic cloves in a medium bowl, stirring with a whisk. Pour oil mixture into a large zip-top plastic bag. Add steaks to bag; press air out, and tightly seal bag. Turn 3 to 4 times to coat steaks with vinegar mixture, firmly rubbing vinegar mixture into surface of steaks. Refrigerate 4 hours, turning bag 1 to 2 times while marinating.
2
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove steaks from bag, and discard marinade. Sprinkle steaks evenly with 1/2 teaspoon salt. Add steaks to pan, and cook 3 1/2 minutes on each side or until desired degree of doneness. Remove from heat. Transfer steaks to a cutting board; let stand for 5 minutes.
3
While the steaks rest, combine arugula and watercress in a medium bowl. Drizzle with 1 tablespoon olive oil and lemon juice; toss to coat. Divide dressed greens evenly among 4 plates.
4
Slice steak diagonally across the grain into thin strips; sprinkle evenly with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Arrange steak strips evenly over arugula mixture on plates. Sprinkle steak evenly with parsley, chives, and shaved Parmesan. Serve with lemon wedges.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 pounds hanger steak, trimmed and central membrane removed, 9 tablespoons extra-virgin olive oil, divided, 6 tablespoons balsamic vinegar, 1/4 cup red wine, and more.

Yes, Balsamic Hanger Steak With Greens And Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Hanger Steak With Greens And Parmesan

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