Hanger Steak with Warm Bulgur Salad

Hanger Steak with Warm Bulgur Salad Recipe
Photo: © Kana Okada
At The Restaurant: $18 per person. Mark Sullivan marinates bavette (flank steak) in a blend of 12 Moroccan spices.
At Home: $5 per person. Replace the bavette with juicy hanger steak, which is less expensive. Skip the spice blend; instead, boost the flavor of the meat by marinating it in garlic, cumin and olive oil.

Yield:

4

Recipe from


Ingredients

2 garlic, minced
1 tablespoon ground cumin
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 2-pound hanger steak
1 1/2 cups bulgur, rinsed (9 ounces)
1/4 teaspoon cinnamon
1 1/2 cups boiling water
1 tablespoon unsalted butter
1/2 white onion, chopped
2 carrots, cut into 1/2-inch pieces
1 turnip peeled and cut into 1/2-inch pieces (8 ounces)
1/2 cup chicken stock
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped mint

Preparation

Preheat the oven to 350°. In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak. Cover and let stand at room temperature for 1 hour.

Meanwhile, in a medium baking dish, mix the bulgur and cinnamon. Stir in 2 tablespoons of the oil and the boiling water and season with salt and pepper. Cover tightly with foil and bake for 20 minutes, until the water is completely absorbed. Fluff the bulgur with a fork, then cover and keep warm.

In a large saucepan, melt the butter in 1 tablespoon of the oil. Add the onion and cook over moderate heat until barely softened, about 2 minutes. Add the carrots and turnip, season with salt and pepper and cook for 2 minutes, until just softened. Add the stock and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 minutes. Stir the vegetables and liquid into the bulgur with the lemon juice, parsley, mint and 2 tablespoons of the oil.

In an ovenproof skillet, heat the remaining 1 tablespoon of oil and swirl to coat the pan. Add the steak and cook over high heat, turning once, until browned, 8 minutes. Transfer the skillet to the oven and roast for 25 minutes, turning once, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak and serve with the bulgur.

Note:

Mark Sullivan,

February 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note