City Palate

The Travel Issue - March April 2017

Hanger Steak with Romesco Sauce and Baby Greens
July/Aug 2010

Romesco sauce is incredibly versatile. It’s also delicious with grilled vegetables, seafood and roast chicken. If you can’t find hanger steak, try using flank or skirt steak.

2 lbs. hanger steak

salt and pepper to taste

1/4 c. breadcrumbs

1/4 c. heavy cream

1-1/2 c. cherry or grape tomatoes

5 whole blanched almonds

5 whole blanched hazelnuts

2 garlic cloves, peeled and crushed

2 T. sherry vinegar

1/2 c. good quality olive oil

1 t. smoked paprika

1/2 lb. mache or arugula

1 lemon

2 T. hazelnut oil

Preheat oven to 450°F. Season the steak generously with salt and pepper. Place a large cast-iron pan over high heat. In a small bowl, soak the breadcrumbs in the cream and reserve. When the pan is hot, add the steak and sear for 3 to 4 minutes on each side until well browned. Place the steak in the oven and cook until medium rare, six to twelve minutes, depending on the thickness of the steak. (A meat thermometer will read 125°F when medium rare).

While the steak is cooking, preheat a sauté pan over medium high. When the pan is hot, add the tomatoes, almonds, hazelnuts and garlic. Cook until the tomatoes have charred slightly and the nuts have toasted. Pour the tomato mixture into a food processor.

When the steak is finished, remove it from the oven and let it rest for 5 to 10 minutes. Squeeze any excess cream out of the breadcrumb mixture and add to the food processor along with the sherry vinegar, olive oil and paprika. Process until just slightly crunchy, adding more olive oil and vinegar to achieve desired consistency. Dress the greens lightly with a squeeze of lemon juice and the hazelnut oil and season to taste. Distribute the greens evenly onto 4 or 6 plates, slice the steak thinly against the grain and lay slices over the greens. Finish with a generous spoonful of romesco sauce and serve. Serves 4 to 6.



Meat