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Adams Fairacre Farms » Recipes » Hanger Steak with Salsa Verde

Hanger Steak with Salsa Verde

Hanger Steak with Salsa Verde

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Ingredients

  • 10 oz Hanger steak
  • 1 Avocado, diced
  • 1 bunch Cilantro, minced
  • 1 bunch Parsley, minced
  • 1 clove Garlic, mashed into a paste
  • 1 Lime, cut into 6 wedges
  • 1 Green plantain, sliced ¾-inch rounds
  • 1 Shallot, minced
  • 2 tbsp Red wine vinegar

Instructions

  1. Remove the steak from the refrigerator to bring to room temperature.
  2. Place the avocado in a bowl and squeeze the juice of 4 lime wedges over it.
  3. Add half the shallot to the avocado. Put the remaining shallot in a separate bowl with the vinegar and set aside.
  4. Mash together the avocado, shallot and cilantro until well combined. Season with salt and pepper to taste.
  5. In a small bowl, combine the garlic, parsley and 1 tbsp of olive oil, until a thick paste is formed. Then add the shallot and vinegar mixture and season with salt and pepper to taste.
  6. In a medium pan, heat a ¼-inch layer of oil on medium-high. Once hot, cook the plantains about 1 to 2 minutes per side, or until lightly browned. Transfer to a plate lined with paper towels and reserve the pan with the oil in it.
  7. Working one at a time, smash and flatten the sautéed plantains with the side of a knife or a small, heavy-bottomed pan. In the reserved pan, add a little more oil, if needed, and heat on medium-high. Add the smashed plantains and cook for 1 to 2 minutes per side, or until golden brown and slightly crispy. Transfer to a plate lined with paper towels and season with salt. Discard any excess oil left in the pan and wipe it out.
  8. Season the steak on both sides with salt and pepper.
  9. In the same pan used for the plantains, heat some olive oil over medium heat. Add the steak and tent loosely with foil. Cook 5 to 7 minutes per side for medium-rare, or until they reach your desired doneness.
  10. Transfer to a plate to rest for at least 5 minutes, covering loosely to keep warm.
  11. Slice the steak crosswise against the grain. Divide the steak, plantains and guacamole between 2 plates and spoon the salsa verde over the steak. Garnish with the remaining lime wedges. Enjoy!

Notes

Recipe adapted from BlueApron.com