Categories: Meals

Ingredients

• 2 garlic clove
• 3/4 cup vegetable oil
• 1 cup cilantro leaves with tender stems
• 1 1/4 cups parsley leaves with tender stems, divided
• 3/4 cup mint leaves, divided
• 1 1/2 lb hanger steak, center membrane removed
• 2 tbsp sherry vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 4 tbsp olive oil
• Kosher salt and black pepper
• 2 fennel bulbs, cored, cut into wedges
• 1 large tomatoes, cut into wedges
• 3 oz feta, cut into 2x1/2 inch pieces

Directions

1. Blend garlic, vegetable oil, cilantro, 1 cup parsley, and 1/2 cup mint in a blender until smooth. Transfer to a Ziploc bag and add steak. Seal bag, turn to coat, and chill steak 3-12 hours.

2. 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.

3. Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and it reaches 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.

4. 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 1/4 cup parsley and 1/4 cup mint. Serve salad alongside steak.

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