Hanger Steak with Olive Oil and Herbs

When thinking of a recipe to pair with the 2024 GSM, this recipe immediately came to mind. Ron and I have been making this for years, and we absolutely love it.

Recipe from Della Feminan, adapted by Florence Fabricant for New York Times Cooking.

Yield:2 servings

INGREDIENTS

• 2 tablespoons Worcestershire sauce

• 2 tablespoons soy sauce

• 2 tablespoons Thai fish sauce

• 2 tablespoons maple syrup

• 1 1-pound hanger steak, trimmed and divided in two

• Salt and freshly ground black pepper

• 10 ounces small potatoes, quartered

• 5 tablespoons herbaceous extra virgin olive oil

• 6 ounces greens, preferably baby spinach

• ½ cup coarsely chopped herbs

• 1 teaspoon grated lemon zest

DIRECTIONS

Step 1

Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.

Step 2

About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.

Step 3

Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Recipe from Della Feminan, adapted by Florence Fabricant for New York Times Cooking.