Categories: Meals
Ingredients
- 1 1/2 to 2 lbs. hanger steak, vein removed, cut into 4 pieces
- Kosher salt and black pepper
- 1 tbsp olive oil
- 2 lemons, halved
- 1 lb. cremini mushrooms, stemmed and wiped clean
- 1/2 small to medium red onion, halved lengthwise
- 2 tbsp fresh thyme leaves, chopped
- 6 stalks celery with leafy tops, thinly sliced on an angle
- 1/2 bulb fennel--quartered, cored, and thinly sliced on an angle
- 1 cup fresh parsley leaves
- 2 oz. Parmigiano-Reggiano, shaved with a vegetable peeler
- 3 tbsp olive oil
Directions
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Using a meat mallet, pound the steaks to an even thickness of about 1/2 inch.
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Let the steaks come to room temp. Heat a large cast-iron skillet or grill over medium-high to high. Season the steaks liberally with kosher salt and pepper from above, like rain. Drizzle the steaks with olive oil. Cook until browned, about 4 minutes. Turn and cook to desired doneness, about 3 minutes more for rare, a minute longer for medium. Place 1 lemon half, cut-side down, in the skillet. Cook until caramelized, about 2 minutes. Transfer the steaks and lemon half to a cutting board and let rest while you make the salad.
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Thinly slice the mushrooms and onion; mix together in a shallow dish. Drizzle with the juice of the remaining 3 lemon halves. Add the thyme; season liberally. Let stand for 15 minutes. Toss with the celery, fennel, parsley, Parm and olive oil; season.
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Slice the steaks against the grain. Douse with the juice of the grilled lemon half. Serve the steak with lots of the salad.