Hanger Steaks with Cel­ery, Fen­nel & Mush­room Salad

Rachael Ray Every Day - - 30 Minute Meals -

SERVES 4

11∕2 to 2 lb. hanger steak, vein re­moved, cut into 4 pieces Kosher salt and coarsely ground black pep­per Olive oil, about 1 tbsp. 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 (from the heart) with leafy tops, thinly sliced on an an­gle 1∕2 bulb fen­nel— quar­tered, cored, and thinly sliced on an an­gle 1 cup ( packed) fresh flat- leaf pars­ley leaves (about 1 bunch) About 2 oz. Parmi­gianoReg­giano, shaved with a veg­etable peeler (about 3∕4 cup) About 3 tbsp. EVOO

■ Us­ing a meat mal­let, pound the steaks to an even thick­ness of about 1∕2 inch. (A few strokes should do the job.)

■ Let the steaks come to room tem­per­a­ture. Heat a large cast-iron skil­let, grid­dle, 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, 3 min­utes more for rare, a minute longer for medium, and 2 min­utes more for medium-well. 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.

■ Thinly slice the mush­rooms and onion; mix to­gether in a shal­low dish. Driz­zle with the juice of the re­main­ing 3 le­mon halves (about 6 tbsp.). Add the thyme; sea­son liberally. Let stand for 15 min­utes. Toss with the cel­ery, fen­nel, pars­ley, Parm, and EVOO; sea­son.

■ Slice the steaks against grain. Douse with the juice of the grilled le­mon half. Serve the steaks with lots of the salad.

IF IT’S 80 DE­GREES OR COOLER, I TAKE MY CAST-IRON SKIL­LET OUT­SIDE AND USE IT ON THE GRILL. IF IT’S HOT­TER THAN 85 DE­GREES, FOR­GET IT! YOU’LL FIND ME IN THE KITCHEN WITH THE AC CRANK­ING. — RACH

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