Hanger Steak Salad with Grilled Peaches and Sizzled Scallion Chimichurri

Serves 2
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Directions

  1. 1Season steak with salt and pepper on both sides.
  2. 2Season steak with salt and pepper on both sides.
  3. 3Season steak with salt and pepper on both sides.
  4. 4Heat up a cast iron on medium-high heat and let it get really hot.
  5. 5Heat up a cast iron on medium-high heat and let it get really hot.
  6. 6Heat up a cast iron on medium-high heat and let it get really hot.
  7. 7Add the avocado oil then the steak and cook for 4-5 minutes until it’s nice and dark brown.
  8. 8Add the avocado oil then the steak and cook for 4-5 minutes until it’s nice and dark brown.
  9. 9Add the avocado oil then the steak and cook for 4-5 minutes until it’s nice and dark brown.
  10. 10Flip, and cook for another 3-5 minutes to desired doneness.
  11. 11Flip, and cook for another 3-5 minutes to desired doneness.
  12. 12Flip, and cook for another 3-5 minutes to desired doneness.
  13. 13Let rest for 10 minutes before slicing.
  14. 14Let rest for 10 minutes before slicing.
  15. 15Let rest for 10 minutes before slicing.
  16. 16Prepare the peaches by heating up grill/grill pan to medium-high.
  17. 17Prepare the peaches by heating up grill/grill pan to medium-high.
  18. 18Prepare the peaches by heating up grill/grill pan to medium-high.
  19. 19Spray with oil, and then cook for ~3 minutes on each side until they’re soft/grill marks appear.
  20. 20Spray with oil, and then cook for ~3 minutes on each side until they’re soft/grill marks appear.
  21. 21Spray with oil, and then cook for ~3 minutes on each side until they’re soft/grill marks appear.
  22. 22Remove to let cool.
  23. 23Remove to let cool.
  24. 24Remove to let cool.
  25. 25Prepare the dressing by adding scallions, crushed red pepper, and oregano to a small bowl.
  26. 26Prepare the dressing by adding scallions, crushed red pepper, and oregano to a small bowl.
  27. 27Prepare the dressing by adding scallions, crushed red pepper, and oregano to a small bowl.
  28. 28Heat up 1/4 cup olive oil on medium heat until hot, and then pour the hot oil over the scallions. Mix together, and set aside.
  29. 29Heat up 1/4 cup olive oil on medium heat until hot, and then pour the hot oil over the scallions. Mix together, and set aside.
  30. 30Heat up 1/4 cup olive oil on medium heat until hot, and then pour the hot oil over the scallions. Mix together, and set aside.
  31. 31In a food processor, pulse together shallot, parsley, cilantro & garlic until combined, but still chunky.
  32. 32In a food processor, pulse together shallot, parsley, cilantro & garlic until combined, but still chunky.
  33. 33In a food processor, pulse together shallot, parsley, cilantro & garlic until combined, but still chunky.
  34. 34Add that mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. Mix together.
  35. 35Add that mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. Mix together.
  36. 36Add that mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. Mix together.
  37. 37Thin out with more olive oil, if desired.
  38. 38Thin out with more olive oil, if desired.
  39. 39Thin out with more olive oil, if desired.
  40. 40Add arugula to bowls. Top with cucumber, tomatoes, peaches, sliced steak, and pickled onions.
  41. 41Add arugula to bowls. Top with cucumber, tomatoes, peaches, sliced steak, and pickled onions.
  42. 42Add arugula to bowls. Top with cucumber, tomatoes, peaches, sliced steak, and pickled onions.
  43. 43Drizzle on the chimichurri & serve!
  44. 44Drizzle on the chimichurri & serve!
  45. 45Drizzle on the chimichurri & serve!

Ingredients

  • 16 oz hanger steak
  • 16 oz hanger steak
  • 16 oz hanger steak
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 large yellow peach
  • 1 large yellow peach
  • 1 large yellow peach
  • 4 cups arugula
  • 4 cups arugula
  • 4 cups arugula
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 2 persian cucumbers
  • 2 persian cucumbers
  • 2 persian cucumbers
  • 0.25 cup pickled onions
  • 0.25 cup pickled onions
  • 0.25 cup pickled onions
  • 3 large scallions
  • 3 large scallions
  • 3 large scallions
  • 0.25 tsp crushed red pepper
  • 0.25 tsp crushed red pepper
  • 0.25 tsp crushed red pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 0.25 cup parsley
  • 0.25 cup parsley
  • 0.25 cup parsley
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • pinch salt
  • pinch salt
  • pinch salt
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

cast irongrillgrill panfood processor