Pan-Seared Hanger Steak With Brussels Sprouts, Pota

Name: Pan-Seared Hanger Steak With Brussels Sprouts, Potatoes, And Lemon-Herb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1 lb.) unsalted butter, softened; 1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary); 1/4 cup minced shallot; 1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons); 2 tsp. anchovy paste; 1 tsp. kosher salt; 1/2 tsp. black pepper; 8 oz. fingerling potatoes, cut in half lengthwise; 1/4 cup water; 1 1/2 lb. hanger steak, at room temperature; 1/2 tsp. black pepper; 2 tsp. kosher salt, divided; 2 tsp. olive oil; 2 Tbsp. unsalted butter; 2 tsp. fresh lemon juice (from 1 lemon); 8 oz. fresh Brussels sprouts, cut in half; 1 small yellow onion, cut into vertical 1/4-in. slices

Servings: persons

2 cups (1 lb.) unsalted butter, softened
1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary)
1/4 cup minced shallot
1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons)
2 tsp. anchovy paste
1 tsp. kosher salt
1/2 tsp. black pepper
8 oz. fingerling potatoes, cut in half lengthwise
1/4 cup water
1 1/2 lb. hanger steak, at room temperature
1/2 tsp. black pepper
2 tsp. kosher salt, divided
2 tsp. olive oil
2 Tbsp. unsalted butter
2 tsp. fresh lemon juice (from 1 lemon)
8 oz. fresh Brussels sprouts, cut in half
1 small yellow onion, cut into vertical 1/4-in. slices

1
Prepare the Lemon-Herb Butter: place softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Add herbs, shallot, lemon zest, lemon juice, anchovy paste, salt, and pepper; beat until all ingredients are blended and smooth.
2
Wrap Lemon-Herb Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
3
Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave on HIGH until potatoes are slightly tender, 4 to 5 minutes. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Set aside.
4
Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere.
5
Heat olive oil in preheated skillet; add steak to hot oil, and cook undisturbed for 3 minutes. Turn, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steak while it cooks last 2 minutes, until a thermometer inserted in thickest portion reaches 122u00b0F, for medium-rare. Transfer to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steak to rest 10 minutes before slicing.
6
Without wiping skillet clean, add potatoes to skillet over medium-high, and cook, stirring occasionally, until potatoes are starting to brown, about 4 minutes. Add Brussels sprouts, onion, and remaining 1/2 teaspoon salt; cook, stirring often, until Brussels sprouts are tender, onions are lightly browned, and potatoes are deeply browned, about 6 minutes.
7
Slice steak against the grain. Divide potato mixture and steak among plates. Add a pat of Lemon-Herb Butter to each, allowing butter to melt onto steak and vegetables. Serve immediately.

1399

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups (1 lb.) unsalted butter, softened, 1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary), 1/4 cup minced shallot, 1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons), and more.

Yes, Pan-Seared Hanger Steak With Brussels Sprouts, Potatoes, And Lemon-Herb Butter 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.

That's it — enjoy your meal!

Pan-Seared Hanger Steak With Brussels Sprouts, Potatoes, And Lemon-Herb Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions