Hanger Steak w/Braised Dandelion, Lemon & Oil
This steak greatly benefits from a long time in the marinade, so start it the night before if you can. Otherwise, let it marinate at least 4 hours.
- 3/4 cup extra-virgin olive oil, plus more for brushing and finishing
- 3 cloves garlic, smashed
- 3 to 4 large sprigs thyme
- 1 fresh bay leaf
- 2 sprigs rosemary
- 2 shallots, sliced
- Kosher salt and cracked black pepper
- 2 pounds hanger steak
- 1 small bunch dandelion greens, tough stems removed
- 1/4 cup strained or Greek yogurt
- 2 tablespoons distilled white vinegar
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, smashed and chopped
- 1 pepperoncini (pickled yellow pepper), chopped
- 1 teaspoon fresh lemon juice
- 1/4 cup water
- 1 tablespoon Garlic Purée or cold, unsalted butter
- Sea salt
- In a deep baking dish or roasting pan, combine the olive oil, garlic, thyme, bay leaf, rosemary, shallots, and a generous amount of kosher salt and pepper. Marinate the steak in this mixture overnight, covered with plastic wrap that is pressed down onto the surface of the meat.
- Prepare an ice water bath. In a large pot of well-salted boiling water, cook the dandelion greens until tender, about 5 to 7 minutes. Drain and shock the greens in the ice water bath. Drain again, squeeze dry, and chop coarsely. Reserve.
- In a small bowl, whisk the yogurt and vinegar together and season with kosher salt and pepper.
- Preheat a charcoal or gas grill, or ridged cast-iron griddle pan, until very, very hot. Brush the steak with olive oil and season liberally with kosher salt and pepper. Grill until the meat is firm and char-marked, about 8 minutes, turning once. Set aside to rest for 10 minutes.
- In a skillet, warm the olive oil over medium-high heat. Add the garlic and pepperoncini and sauté for 1 minute. Add the reserved dandelion greens, lemon juice and 1Ž4 cup of water. Season with kosher salt and pepper and add the Garlic Purée or butter.
- With tongs, transfer the dandelion greens to a plate. Spoon a little yogurt mixture on the greens. Cut the steak into thick slices and place on top. Drizzle with olive oil and scatter with a little sea salt.
Makes About 3/4 Cup
Substitute this purée for butter to finish and emulsify pan sauces, in addition to countless other uses. You can even substitute store-bought caramelized garlic for the Garlic Confit.
- About 1 cup cloves garlic
- With a slotted spoon, transfer the garlic cloves to a cutting board, allowing all of the oil to drain back into the container. Chop the garlic fine (or purée it in a mini food processor). Film with confit oil and store in the refrigerator.