Pan-seared Hanger Steak and Brussels Sprouts
- 1 pack of De La Valley Hanger Steak (1kg)
- 8 oz. fingerling potatoes, cut in half lengthwise
- 3 teaspoons butter at room temperature
- 2 scallions, chopped
- Kosher salt
- Black pepper
- Extra-virgin olive oil
- 1 lb Brussels Sprouts, cut in half
- 1 teaspoons balsamic vinegar
Pan-Seared Hanger Steak instruction:
Step 1: Take your Hanger Steak of the fridge and let it sit for 20 to 30 minutes.
Step 2: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave one high until potatoes are slightly tender for 4-5 minutes. Transfer potatoes to plate, and discard water. Pat potatoes dry with paper towels. Set aside.
Step 3: Pre-heat cast-iron skillet on high heat. Meanwhile, stir butter and scallions in a small bow. Set aside.
Step 4: Rinse and pat dry steak with paper tower. Add olive oil and steak when skillet is smoking.
Step 5: Sear on high for 3 minutes each side then remove from heat.
Step 6: Add 1/2 tablespoons of scallion butter over each steak. Cover loosely with foil and let rest.
Step 7: Combine Brussels sprouts and potatoes with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put them all into the skillet, sear until golden brown about 5 minutes.
Step 8: Slice steak and serve with remaining scallion butter. Drizzle balsamic vinegar over Brussel sprouts. Serve immediately.