Hanger Steaks with Celery, Fennel & Mushroom Salad
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