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Hanger Steak and Arugula Salad

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Hanger Steak and Arugula Salad

with corn, potatoes, blue cheese and dijon viniagrette

Informations supplémentaires
30 min. | 653 kcal | easy | Favorite | Printable version
1. Cook the corn In a pan, grill the corn on the cob for 10-12 minutes, turning it a few times so that it is well grilled on all sides.
2. Cook the potatoes Place the potatoes in a saucepan and cover them with water. Bring to a boil and cook for 10-12 minutes or until the potatoes are cooked.
3. Cook the beef Pat dry the hanger steak. Salt on both sides. Warm up a drizzle of oil in a pan over medium-high heat. Cook the beef for 2-3 minutes. Flip the beef and add 1 tbsp. of butter in the pan. Cook for 2-3 minutes, basting the meat with the melted butter, or until the desired doneness. Let it rest on a board for 2-4 minutes before slicing it against the grain. For the BBQ: Warm up the grill to high heat. Add the meat and cook for about 3 minutes on each side or until the desired doneness.
4. Setup Chop the parsley and the shallot. Once the corn is cooked, cut the cobs to keep only the corn kernels. Cut the cooked potatoes in half.
5. Make the sauce In a bowl, combine the parsley, the shallot, the dijon mustard and 1 tbsp. of red wine vinegar or apple cider vinegar. Gradually add 45 2P | 60 3P ml of olive oil to emulsify the sauce. Season with salt and pepper.
6. Plate your dish Top the arugula with the potatoes, the corn, the beef, the crumbled blue cheese and the sauce. Bon appétit!
2unitHanger Steak
1unitCorn Cob(s)
40gBlue Cheese
400gYellow Baby Potato(es)
1unitShallot
1unitFresh Italian Parsley
15mlDijon Mustard
50gArugula
What you need Pans, Pot, Bowl.
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 43g
14%
fat 38g
58%
cholesterol 74mg
25%
fiber 4g
16%
protein 38g
saturated 11g
55%
sodium 458mg
19%
sugar 7g
trans 0g