Hanger Steak with Scallions and Lime with Anda Bhurji (Indian-Style Scrambled Eggs)

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Steak:
  • 2 lb. hanger steak, vein removed
  • 2 large garlic cloves, halved
  • Salt and black pepper
  • 2 tbsp. Worcestershire
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 tbsp. safflower oil, plus more for drizzling
  • 1 bunch scallions, roots and frayed tops trimmed, halved crosswise
  • 2 limes, halved
  • Eggs:
  • 2 tbsp. olive oil
  • 1 small white onion, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1/2 inch pieces of fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp brown mustard seeds or dry mustard
  • Salt and pepper
  • 2 tomatoes on the vine, seeded and chopped
  • 2 tbsp. cold butter
  • 8 eggs
  • Fresh cilantro, for garnish
  • Garlic naan brushed with butter or charred roti, for serving

Directions

  1. For the steak, cut the meat into 4 equal portions. Starting from the thicker side of each piece, slice the meat horizontally in half; be careful not to cut through to the opposite side. Open the meat like a book and, if needed, use a meat mallet to make the steaks in an even thickness. Rub the meat with the cut sides of the garlic; season with salt and pepper. Douse with the Worcestershire. Rub with the thyme.

  2. Heat a cast-iron skillet over medium high to high. Add the oil then the steaks. Cook for 3-4 minutes. Flip and cook for about 3 minutes more for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Add a drizzle of oil to the griddle. Add the scallions and limes, cut-side down. Cook, turning the scallions occasionally, until the scallions are charred in spots and the limes are browned, about 3 minutes.

  3. For the eggs, heat a large nonstick skillet over medium-high. Add the oil. Add the onion, chile, ginger and garlic. Cook, stirring often, until softened, 2-3 minutes. Add the spices; season with salt and pepper. Stir until the spices are toasted, about 1 minute. Add the tomatoes. Toss until heated through, about a minute more. Push the veggies to the sides of the pan. Place 1 tbsp. butter in the center on the pan. In a medium bowl, beat the eggs until blended. Cut the remaining 1 tbsp. butter into small pieces and add to the eggs. Pour the eggs into the center of the pan; season. Scramble the eggs until just set. Mix the eggs into the veggies in the pan.

  4. Slice the steak against the grain. Squeeze the lime halves on top. Top with the scallions and cilantro. Serve the eggs and naan with the steak.

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