Hanger steak with parsley garlic butter
with fries and arugula salad
Ingredients
- Hanger Steak
- Grana Padano Cheese
- Garlic Clove(s)
- Fresh Italian Parsley
- Arugula
- Kalamata Olives
- Tomato(es)
- Shallot
- Yellow Potato(es)
Necessary elements
pan, bowl, sheet pan, baking paper
1. Preheat to 425°F. Soften 2-3 tbsp. of butter to room temperature. Cut the potatoes into thin fries. Put on a lined sheet pan. Add a drizzle of oil, salt and pepper. Bake in the oven for 20-22 minutes until colored.
2. Slice the tomatoes into wedges. Chop the garlic, shallot and parsley. Make sure that olives do not contain pit and cut in half.
3. Mix the butter with the shallot (to taste), garlic and half of the parsley. Add salt and pepper. Leave at room temperature.
4. In a bowl, mix the arugula with the tomatoes, Grana Padano, olives and the rest of parsley. Add a drizzle of olive oil, salt and pepper. If desired, add a bit of balsamic vinegar.
5. Heat a drizzle of oil in a pan over medium heat. Season the steak with salt and pepper. When the oil is hot, cook for about 3-4 minutes on each side or until cooked to your liking.
6. Serve the steak with the fries and the salad. Garnish the steak with the butter. Or, Bon appétit!