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Balsamic Hanger Steak with Greens and Parmesan

Photo: Christopher Testani; Styling: Kaitlyn Duross

Hands-on time 21 mins
Total time 4 hrs, 21 mins

Serves 4 (serving size: 3 ounces steak, 1 cup salad, and about 2 tablespoons cheese)

Hangar steak is a cut of beef that is prized for it's great flavor. Served on top of a bed of greens, the flavor of this steak really shines. 


  • 1 1/4 pounds hanger steak, trimmed and central membrane removed
  • 9 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons balsamic vinegar
  • 1/4 cup red wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 garlic cloves, peeled and crushed
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 2 1/2 cups baby arugula
  • 2 1/2 cups watercress
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1.5 ounces Parmesan cheese, shaved (about 1/3 cup)
  • 4 lemon wedges

Nutrition Information

  • calories 376
  • fat 24.5 g
  • satfat 7.2 g
  • monofat 13 g
  • polyfat 1.3 g
  • protein 35 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 56 mg
  • iron 1 mg
  • sodium 629 mg
  • calcium 183 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cut steak lengthwise into 2 pieces. Combine 7 table­spoons olive oil, vinegar, wine, 1/4 teaspoon black pepper, and garlic cloves in a medium bowl, stirring with a whisk. Pour oil mixture into a large zip-top plastic bag. Add steaks to bag; press air out, and tightly seal bag. Turn 3 to 4 times to coat steaks with vinegar mixture, firmly rubbing vinegar mixture into surface of steaks. Refrigerate 4 hours, turning bag 1 to 2 times while marinating.

  2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove steaks from bag, and discard marinade. Sprinkle steaks evenly with 1/2 teaspoon salt. Add steaks to pan, and cook 3 1/2 minutes on each side or until desired degree of doneness. Remove from heat. Transfer steaks to a cutting board; let stand for 5 minutes.

  3. While the steaks rest, combine arugula and watercress in a medium bowl. Drizzle with 1 tablespoon olive oil and lemon juice; toss to coat. Divide dressed greens evenly among 4 plates.

  4. Slice steak diagonally across the grain into thin strips; sprinkle evenly with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Arrange steak strips evenly over arugula mixture on plates. Sprinkle steak evenly with parsley, chives, and shaved Parmesan. Serve with lemon wedges.