Grilled Cumin Hanger Steak with Smashed Minty Peas and Grilled Bread

By Marian Cooper Cairns

 This recipe puts a fresh spin on the classic steak dinner by replacing a typical filet with hanger steak and the classic potatoes are substituted for a healthier side. Add a side of grilled bread and you’ve got yourself a simple, flavorful recipe that’s perfect for a night in.

 

Hands on time: 20 minutes

Total time: 30 minutes

Yields: 2

INGREDIENTS

3 tbsp. unsalted butter, divided

8 oz fresh or thawed frozen peas

1/2 tbsp. fresh mint, chopped

1/2 tbsp. fresh lime juice

Kosher salt

Freshly ground black pepper

1  lb. hanger steak, cut into 2 pieces

1/2 tsp. ground cumin

4 slices country bread

1 tbsp. olive oil

1 oz. shaved Parmesan

DIRECTIONS

1. Preheat grill to medium-high.
2. Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.
3. Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing
4. Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.

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