Garlic and Rosemary Hanger Steak
with beet and feta salad and potato wedges
Ingredients
- Hanger Steak
- Garlic Clove(s)
- Fresh Rosemary
- Steak Spices
- Arugula
- Red Beets
- Lebanese Cucumber(s)
- Feta Cheese
- Dijon Mustard
- Honey
- Yellow Potato(es)
Necessary elements
pan, sheet pan, parchment paper, pot, strainer, bowl
1. Preheat the oven to 425°F. Cut the potatoes into quarters. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 28-34 minutes or until colored and tender.
2. Peel and thinly slice the beets. Cut the cucumbers into pieces. Crush the garlic.
3. Bring a small pot of water to a boil. Cook the beet slices for 2-4 minutes until tender. Drain and rinse with cold water. Lightly pat dry.
4. Toss the arugula with the beets, cucumber and crumbled feta. Whisk the honey and Dijon mustard with 1/4 2P | 1/3 3P cup of oil. Season with salt and pepper. Pour the dressing on the salad when ready to serve.
5. Heat a drizzle of oil and 2 tbsp of butter in a pan over medium-high heat with the garlic and the sprig of rosemary. Pat the steak dry. Season with salt and the steak spices. Cook the steak 3-4 minutes on each side or until the desired doneness. Baste the meat with the melted butter during cooking.
6. Serve the steak with the salad and the potatoes. Bon appétit!