Description
This Grilled Hanger Steak & Panzanella recipe combines savory, charred hanger steak with a vibrant Italian tomato bread salad dressed in a smoky shallot vinaigrette. Perfect for summer grilling, this dish offers a harmonious balance of smoky meat, fresh vegetables, and fragrant herbs.
Ingredients
Smoky Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- A pinch smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
Tomato Panzanella
- 1/2 baguette, halved lengthwise
- 11 ounces cherry tomatoes
- 1 small shallot, thinly sliced
- 2 3/4 cups arugula
- 1 cup basil leaves
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 teaspoon granulated garlic
Grilled Hanger Steak
- 1 pound hanger steak
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vinaigrette: In a bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, and smoked paprika. Slowly stream in the olive oil while whisking until emulsified. Season with kosher salt and black pepper to taste. Set aside.
- Toast the Baguette: Preheat a grill or grill pan over medium-high heat. Place the halved baguette cut side down on the grill and toast until golden and slightly charred, about 2-3 minutes. Remove and let cool, then tear into bite-sized pieces.
- Assemble the Panzanella: In a large bowl, combine the cherry tomatoes, sliced shallot, arugula, basil leaves, and torn baguette pieces. Drizzle with olive oil, sprinkle kosher salt, black pepper, and granulated garlic. Toss gently to combine.
- Season the Steak: Pat the hanger steak dry with paper towels. Rub with olive oil, then season generously with kosher salt and black pepper on both sides.
- Grill the Steak: Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust time to desired doneness. Remove from grill and let rest for 5-10 minutes to allow juices to redistribute.
- Dress the Panzanella: Just before serving, toss the panzanella salad with the smoky shallot vinaigrette until everything is well coated.
- Serve: Slice the rested hanger steak against the grain. Plate with a generous serving of the tomato panzanella salad. Enjoy immediately.
Notes
- Hanger steak is best cooked to medium-rare to maintain tenderness.
- Allowing the steak to rest after grilling helps retain its juices.
- Using day-old baguette enhances the texture of the panzanella salad as it soaks up the dressing without becoming too mushy.
- Make the vinaigrette ahead of time to allow flavors to meld.
- Adjust seasoning in the vinaigrette and salad according to taste preference.
