Hanger Steak with Salsa Verde & Plantains

Hanger Steak

with Salsa Verde & Plantains

2 Servings
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From the Test Kitchen

Plantains, which resemble large, unripe bananas, are often used in Latin American cooking. Unlike the softer, yellow bananas, this starchy fruit needs to be cooked in order to bring out the plantain’s slightly sweet flavor. (A raw plantain would have a similar flavor to a potato.) This dish features a healthier take on tostones, or twice-fried plantains, a popular snack food.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Hanger Steak with Salsa Verde & Plantains
Title
  • 10 oz Hanger Steak
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 Lime
  • 1 Green Plantain
  • 1 Shallot
  • 2 Tbsps Red Wine Vinegar
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Mince the cilantro and parsley leaves. Peel and mince the garlic, smashing until it resembles a paste. Cut the lime into 6 wedges. Peel and mince the shallot. Cut the ends off the plantain. With the tip of a knife, score through the peel, then remove and discard the peel. Slice the peeled plantain into ¾-inch rounds. Peel, pit, and small dice the avocado. Add it to a small bowl and squeeze the juice of 4 lime wedges over it to prevent browning.
Make the guacamole:
2 Make the guacamole:
Add half the shallot to the avocado. Add the remaining shallot to a small bowl, along with the red wine vinegar. Using a fork, mash together the avocado, shallot, and cilantro until well combined. Season with salt and pepper to taste.
Make the salsa verde:
3 Make the salsa verde:
In a small bowl, combine the garlic, parsley, and 1 tablespoon of olive oil, stirring to create a thick paste. Then, combine the garlic-parsley mixture with the shallot-vinegar mixture and season with salt and pepper to taste.
Cook the plantains:
4 Cook the plantains:
In a medium pan, heat a ¼-inch layer of oil on medium-high until hot. Add the plantains and cook about 1 to 2 minutes per side, or until lightly browned. Transfer to a paper-towel-lined plate and reserve the pan with the oil in it.
Smash the plantains:
5 Smash the plantains:
Working one at a time, smash and flatten the sautéed plantains with the side of a knife or a small, heavy-bottomed pan. In the reserved pan, add a little more oil, if needed, and heat on medium-high until hot. Add the smashed plantains and cook for 1 to 2 minutes per side, or until golden brown and slightly crispy. Transfer to a paper-towel-lined plate and season with salt. Carefully discard any excess oil and wipe out the pan.
Cook the steak & plate your dish:
6 Cook the steak & plate your dish:
Season the hanger steak with salt and pepper on both sides. In the same pan used for the plantains, heat some olive oil on medium until hot. Add the steak and tent loosely with foil. Cook 5 to 7 minutes per side for medium-rare, or until they reach your desired doneness. Transfer to a plate to rest for at least 5 minutes, covering loosely to keep warm. Find the lines of muscle in the steak, or the grain. Slice the steak crosswise against the grain. Divide the steak, plantains, and guacamole between 2 plates. Spoon the salsa verde over the steak. Garnish with the remaining lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Mince the cilantro and parsley leaves. Peel and mince the garlic, smashing until it resembles a paste. Cut the lime into 6 wedges. Peel and mince the shallot. Cut the ends off the plantain. With the tip of a knife, score through the peel, then remove and discard the peel. Slice the peeled plantain into ¾-inch rounds. Peel, pit, and small dice the avocado. Add it to a small bowl and squeeze the juice of 4 lime wedges over it to prevent browning.
2 Make the guacamole:
Add half the shallot to the avocado. Add the remaining shallot to a small bowl, along with the red wine vinegar. Using a fork, mash together the avocado, shallot, and cilantro until well combined. Season with salt and pepper to taste.
Make the guacamole:
Make the salsa verde:
3 Make the salsa verde:
In a small bowl, combine the garlic, parsley, and 1 tablespoon of olive oil, stirring to create a thick paste. Then, combine the garlic-parsley mixture with the shallot-vinegar mixture and season with salt and pepper to taste.
4 Cook the plantains:
In a medium pan, heat a ¼-inch layer of oil on medium-high until hot. Add the plantains and cook about 1 to 2 minutes per side, or until lightly browned. Transfer to a paper-towel-lined plate and reserve the pan with the oil in it.
Cook the plantains:
Smash the plantains:
5 Smash the plantains:
Working one at a time, smash and flatten the sautéed plantains with the side of a knife or a small, heavy-bottomed pan. In the reserved pan, add a little more oil, if needed, and heat on medium-high until hot. Add the smashed plantains and cook for 1 to 2 minutes per side, or until golden brown and slightly crispy. Transfer to a paper-towel-lined plate and season with salt. Carefully discard any excess oil and wipe out the pan.
6 Cook the steak & plate your dish:
Season the hanger steak with salt and pepper on both sides. In the same pan used for the plantains, heat some olive oil on medium until hot. Add the steak and tent loosely with foil. Cook 5 to 7 minutes per side for medium-rare, or until they reach your desired doneness. Transfer to a plate to rest for at least 5 minutes, covering loosely to keep warm. Find the lines of muscle in the steak, or the grain. Slice the steak crosswise against the grain. Divide the steak, plantains, and guacamole between 2 plates. Spoon the salsa verde over the steak. Garnish with the remaining lime wedges. Enjoy!
Cook the steak & plate your dish:
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