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RECIPE
13 INGREDIENTS16 STEPS30MIN

Pan Roasted Hanger Steak with Tomato Panzanella

5.0
2 Ratings

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"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
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cherry Tomatoes
2 Tbsp
Red Wine Vinegar
2
Baguettes
2
Hanger Steak
1 2/3 cups
Curly Endive
1/2 cup
Blue Cheese , crumbled
1 tsp
Tomato Paste
3 Tbsp
3/4 tsp
1/4 cup

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Nutrition Per Serving

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CALORIES
1953
FAT
74.6 g
PROTEIN
142.0 g
CARBS
174.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Hand tear the Baguette (2) into 1 inch pieces. Place the pieces into a large bowl and drizzle with Olive Oil (2 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). 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 (5 ounce) and place in the bowl.
Step 6
Cut Red Onion (1/2) in half and peel ONLY half; place other half in fridge as this will be extra. Cut into 1/4 inch thin slices. Separate the onion slices and add to bowl with tomatoes.
Step 7
Pull the Curly Endive (3 ounce) leaves apart; hold.
Step 8
In a medium bowl, use a fork to whisk together the Red Wine Vinegar (2 tablespoon), Tomato Paste (1 teaspoon), and Olive Oil (1/4 cup); set aside.
Step 9
Mince ONLY 6 Fresh Chives (0.25 ounce) and add to the vinaigrette.
Step 10
Pat dry the Hanger Steak (2) with paper towels. Season each with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 11
Heat Olive Oil (1 tablespoon) in a medium sauté pan over high heat. Sear on one side only for 1 to 2 minutes or until a nice crust.
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 pan; 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 teaspoon) and Ground Black Pepper (1/4 teaspoon) 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 (2 ounce). Serve and enjoy!

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Nutrition Per Serving
Calories
1953
% Daily Value*
Fat
74.6 g
96%
Saturated Fat
17.0 g
85%
Trans Fat
0.5 g
--
Cholesterol
268.8 mg
90%
Carbohydrates
174.0 g
63%
Fiber
8.8 g
31%
Sugars
5.4 g
--
Protein
142.0 g
284%
Sodium
3527.1 mg
153%
Vitamin D
0.1 µg
0%
Calcium
255.0 mg
20%
Iron
19.0 mg
106%
Potassium
1773.0 mg
38%
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