51 LINCOLN NEWTON MA RECIPES

Name: Grilled Hanger Steak with Fennel Salad
Yield: 4 Servings
Ingredients: 2 garlic cloves; ¾ cup vegetable oil; 1 cup cilantro leaves with tender stems; 1¼ cups parsley leaves with tender stems, divided; ¾ cup mint leaves, divided; 1½ pounds hanger steak, center membrane removed; 2 tablespoons sherry vinegar; 1 teaspoon fresh lemon juice; 1 teaspoon honey; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 2 fennel bulbs, cored, cut into wedges; 2 large tomatoes, cut into wedges; 3 ounces feta, cut into 2x½-inch pieces

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GRILLED HANGER STEAK WITH FENNEL SALAD RECIPE | BON APPÉTIT

Grilled Hanger Steak with Fennel Salad Recipe | Bon Appétit image

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

Provided by 51 Lincoln, Newton, MA

Yield 4 Servings

Number Of Ingredients 14

Ingredients

2 garlic cloves
¾ cup vegetable oil
1 cup cilantro leaves with tender stems
1¼ cups parsley leaves with tender stems, divided
¾ cup mint leaves, divided
1½ pounds hanger steak, center membrane removed
2 tablespoons sherry vinegar
1 teaspoon fresh lemon juice
1 teaspoon honey
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large tomatoes, cut into wedges
3 ounces feta, cut into 2x½-inch pieces

Steps:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.
Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper.
Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside steak.

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