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American
Pan Roasted Hanger Steak with Tomato Panzanella
Recipe

12 INGREDIENTS • 16 STEPS • 30MINS

Pan Roasted Hanger Steak with Tomato Panzanella

5
2 ratings
"I have never been one to turn down a steak, but especially in the warmer months. One of my all-time favorite salads is the Panzanella because it feels less like a salad and more like a substantial side dish." - Chris Santos
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Pan Roasted Hanger Steak with Tomato Panzanella
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"I have never been one to turn down a steak, but especially in the warmer months. One of my all-time favorite salads is the Panzanella because it feels less like a salad and more like a substantial side dish." - Chris Santos
30MINS
Total Time
$13.36
Cost Per Serving
Ingredients
Servings
2
US / Metric
Baguette
2
Baguettes
Hanger Steak
2
Hanger Steak
Cherry Tomato
1 cup
Cherry Tomato
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Curly Endive
1 2/3 cups
Curly Endive
Blue Cheese
1/2 cup
Crumbled Blue Cheese
Fresh Chives
3 Tbsp
Fresh Chives
Tomato Paste
1 tsp
Tomato Paste
Red Onion
1/2
Red Onion
Olive Oil
1/4 cup
Olive Oil
plus 3 Tbsp
Salt
3/4 tsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1766
Fat
53.5 g
Protein
142.0 g
Carbs
174.0 g
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Pan Roasted Hanger Steak with Tomato Panzanella
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Hand tear the Baguettes (2) into 1-inch pieces. Place the pieces into a large bowl and drizzle with 2 Tbsp of olive oil and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss until all the pieces are well coated.
step 3
Place the bread on the sheet pan. Bake for 15 minutes until toasted, remove from oven and allow to cool.
step 4
Raise the oven temperature to 500 degrees F (260 degrees C).
step 5
Wipe the bowl you used for the bread with paper towels. Halve the Cherry Tomato (1 cup) and place in the bowl.
step 6
Cut Red Onion (1/2) into 1/4-inch thin slices. Separate the onion slices and add to bowl with tomatoes.
step 7
Pull the Curly Endive (1 2/3 cups) leaves apart.
step 8
In a medium bowl, use a fork to whisk together the Red Wine Vinegar (2 Tbsp), Tomato Paste (1 tsp), and Olive Oil (1/4 cup) and set aside.
step 9
Mince Fresh Chives (3 Tbsp) and add to the vinaigrette.
step 10
Pat dry the Hanger Steak (2) with paper towels. Season each with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 11
Heat 1 Tbsp of olive oil in a medium sauté pan over high heat. Sear on one side only for 1 to 2 minutes or until a nice crust forms.
step 12
Turn the steaks over. Place pan in the oven for 2 to 3 minutes for medium-rare. Add or subtract 1 to 2 minutes for more or less doneness. Remove steaks from the pan and let them rest.
step 13
To the bowl with the tomato mixture, add the frisée and the toasted bread pieces and toss to combine.
step 14
Drizzle the vinaigrette over the Panzanella, season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp), and toss again.
step 15
Slice the steak thinly, against the grain. Place the Panzanella in the center of two plates.
step 16
Fan the thinly sliced steak around the edge of the salad. Garnish each plate with only half the Blue Cheese (1/2 cup). Serve and enjoy!
step 16 Fan the thinly sliced steak around the edge of the salad. Garnish each plate with only half the Blue Cheese (1/2 cup). Serve and enjoy!
Tags
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American
Beef
Date Night
Shellfish-Free
Dinner
Salad
Vegetables
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