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RECIPE
14 INGREDIENTS 15 STEPS 30min

Hanger Steak Salad with Hearts of Palm

4.0
2 Ratings
No one likes boring salads. Well good news is this salad that is far from boring. It’s a great way to have your steak while knowing you are preparing something that is healthy and full of flavorful with each bite enticing you to experience the next. - Ben Ford.
Hanger Steak Salad with Hearts of Palm Recipe | SideChef
No one likes boring salads. Well good news is this salad that is far from boring. It’s a great way to have your steak while knowing you are preparing something that is healthy and full of flavorful with each bite enticing you to experience the next. - Ben Ford.
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
30min
Total Time
$11.09
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/3 cup
Pimiento Peppers
1
Shallot
1/2 cup
Hearts of Palm
3 1/2 Tbsp
Marcona Almonds
2
Hanger Steak
1
Red Fresno Chili Pepper
1 Tbsp
Balsamic Vinegar
5 2/3 cups
8 cloves
1/4 cup
Shaved Parmesan Cheese
1 tsp
1/3 cup
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1148
FAT
60.3 g
PROTEIN
118.0 g
CARBS
41.7 g

Cooking Instructions

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Step 1
Slice the Garlic (8 cloves) thinly lengthwise; hold.
Step 2
Mince half the Shallot (1) ; place in a small bowl.
Step 3
Juice the Lemon (1) into another small bowl; discard seeds; hold.
Step 4
Remove and discard the stem and the seeds from the Red Fresno Chili Pepper (1) . Slice the chili into thin strips. Place in a medium bowl.
Step 5
Strain the Hearts of Palm (1/2 cup) and discard the liquid. Cut into 1/2 inch pieces and add to the bowl with the chilies.
Step 6
Pat dry only half of the Pimiento Peppers (1/3 cup) using paper towels and add them to the bowl with the hearts of palm mixture.
Step 7
Chop the Marcona Almonds (3 1/2 Tbsp) into coarse pieces and set aside for garnish.
Step 8
Pat the Hanger Steak (2) dry with paper towels. Season both sides of each steak with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .
Step 9
Heat Olive Oil (1 Tbsp) in a large sauté pan over medium-high heat. When hot, add the steaks and brown them evenly, 3 minutes on each side.
Step 10
Turn them over and cook for an additional 1 to 2 minutes. Transfer to a plate; let rest. Add or subtract 1 to 2 minutes for more or less doneness.
Step 11
In a small sauté pan, heat Olive Oil (2 Tbsp) on medium-high heat. When hot, add the sliced garlic, stir and turn off the heat. Cook for 1 minute until golden brown. Remove the garlic from the pan and place on paper towels; hold.
Step 12
Add lemon juice and Salt (1/4 tsp) to the bowl with the shallots. Whisk in Olive Oil (2 Tbsp) and the Balsamic Vinegar (1 Tbsp) . Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 13
Add the Arugula (5 2/3 cups) to the bowl with the hearts of palm mixture and gently toss. Drizzle the salad with 1/2 the dressing and toss gently to coat.
Step 14
Cut the steaks into 1/4 inch slices. Divide the salad evenly between the center of two plates.
Step 15
Arrange the steak slices on top of the salad. Garnish with chopped almonds, the garlic chips and Shaved Parmesan Cheese (1/4 cup) . Drizzle the remaining dressing over the salads. Serve and enjoy!
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Nutrition Per Serving
Calories
1148
% Daily Value*
Fat
60.3 g
77%
Saturated Fat
12.9 g
64%
Trans Fat
0.5 g
--
Cholesterol
257.6 mg
86%
Carbohydrates
41.7 g
15%
Fiber
8.4 g
30%
Sugars
16.6 g
--
Protein
118.0 g
236%
Sodium
2004.5 mg
87%
Vitamin D
--
--
Calcium
461.7 mg
36%
Iron
12.0 mg
67%
Potassium
3094.4 mg
66%
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