Hanger Steak with Salsa Verde
- 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
- Remove the steak from the refrigerator to bring to room temperature.
- Place the avocado in a bowl and squeeze the juice of 4 lime wedges over it.
- Add half the shallot to the avocado. Put the remaining shallot in a separate bowl with the vinegar and set aside.
- Mash together the avocado, shallot and cilantro until well combined. Season with salt and pepper to taste.
- 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.
- 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.
- 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.
- Season the steak on both sides with salt and pepper.
- 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.
- Transfer to a plate to rest for at least 5 minutes, covering loosely to keep warm.
- 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!
Recipe adapted from BlueApron.com