For those of you who don’t know, our fearless leader – Mary Kathryn – is a hobby chef. One of the reasons we love designing beautiful and functional kitchens is because it’s the most important room of the house, according to her! So, we wanted to bring you a different kind of series. One where we share some recipes our very own have created and enjoyed. And who wouldn’t love to have some hanger steak on your weeknight menu? So, get ready for something delicious!
Recipe originally from Food & Wine magazine, March 2021
This recipe will make about 4 servings
Total prep/cook time is 1 hour and 30 minutes
- 6 small red beets, trimmed
- 3 tbsp canola oil, divided
- 4 cups packed shredded red cabbage
- 1/4 cup Champagne vinegar
- 2 tbsp prepared horseradish
- 1 tbsp granulated sugar
- 3 1/2 tsp kosher salt, divided
- 2 (10-12 oz) hanger steak (about 1″ thick)
- 1 tsp black pepper, divided
- 1 cup labneh or full fat plain Greek yogurt
- 2 oz Blue d’Auvergne cheese, crumbled, at room temperature
- chopped fresh flat-leaf parsley leaves, for garnish
- flaky sea salt, for garnish
Preheat and prep your beets
Turn your oven on to 425 F to preheat. Toss together the beets and just 1 tbsp of oil onto a large rimmed baking sheet. Make sure you spread your beets out to a single even layer to ensure they cook evenly. Cover the top tightly with aluminum foil and bake until your beets are tender. This should take about 45-55 minutes. We suggest taking a quick dance break while you’re waiting! You can also roast these up to 3 days before you plan to make the rest of this dish – simply store beets in an airtight container in the fridge until you need them.
Get that salad together
Once your beets are fork-tender, take them out of the oven, uncover them, and let the beets cool for about 10 minutes. You don’t want them scalding for the next step! Peel the beets and cut them into quarters (aka. bite-sized bits) and place them into a large bowl. Gently toss with your cabbage, vinegar, horseradish, sugar, 1 tbsp oil, and 1 tsp kosher salt. Set that salad aside and move onto the next step.
It’s hanger steak time
Heat the remaining 1 tbsp oil in a large cast-iron skillet over medium-high heat. Pat your hanger steak pieces dry with paper towels and sprinkle evenly with 2 tsp kosher salt and 1/2 tsp pepper to season. Add your steak to the skillet and cook. Turn them every 3 minutes or so to ensure they brown evenly on all sides and cook to your desired level of doneness. If you enjoy medium-rare, they should take about 12 minutes total. Transfer cooked hanger steak to a cutting board and let them rest for an additional 10 minutes. Cut in half.
While your hanger steak is hanging out waiting for you to finish up this delicious recipe (try not to start eating now) whisk together the labneh, cheese, and remaining 1/2 tsp of salt and pepper in a small bowl. Once the mixture is smooth, you can begin plating by spreading it out on 4 different plates. Divide your steaks and salads among the plates as well and top with parsley and sea salt. And did we mention the colors on this dish are fabulous? Enjoy!
Have a recipe you’d like to share? We would love to feature you! Contact us or send your favorite designer a quick email – and we’d love any pictures of you making it yourself. Happy cooking!