Sweet Onion Hanger Steak with Arugula-White Bean Salad May 30 2018, 0 Comments
Time: 1 hour
The idea of “sweet onion sugar” might raise a few eyebrows, but it truly is one of the most magical, transformative ingredients we carry. Don’t believe us? Just try this steak.
You can prepare this recipe with pretty much any steak (ribeye, strip, flank), but we’re very fond right now of the humble hanger steak, which cooks like a beef tenderloin, but at about half the price. The rub of sea salt and sweet onion sugar caramelizes and creates a sweet-and-savory crust that is wonderfully addictive.
We’ve paired the steak here with a simple arugula and white bean salad. A splash of Olive Tree Garlic Olive Oil and healthy drizzle of thick, rich Olive Tree Traditional Balsamic Vinegar brings the whole dish together.
- 1.5 pounds hanger steak, or skirt or flank steak
- 2 tablespoons canola or olive oil (no sense in wasting the good stuff on this step)
- 2 tablespoons Olive Tree Pure Ocean Sea Salt
- 2 tablespoons Olive Tree Sweet Onion Sugar
- 1 teaspoon freshly cracked black pepper
- 6 ounces arugula
- 1 can cannellini beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon Olive Tree Garlic Olive Oil
- 4 tablespoons Olive Tree Traditional Balsamic Vinegar
- salt and black pepper to taste
Bring the steak to room temperature, which will take about 30 minutes.
Note: You don’t have to worry about food-born illness for this period of time, and by removing the chill on the meat you’ll get a much more even cook throughout.
Preheat your grill, or a cast-iron skillet, to high heat (600-700 degrees). Meanwhile rub the steak with the oil, Olive Tree Sea Salt, Olive Tree Sweet Onion Sugar, and black pepper.
For a perfect medium rare, grill the steak for a total of about 10 minutes, searing on all sides, until the internal temperature reads 130 degrees. Remove from the grill and let rest for 10 minutes.