Hanger Steak With Herb Butter | Dorothy Lane Market

Hanger Steak With Herb Butter

PREP TIME 10 mins
COOK TIME 30 mins
Chef Carrie Walters
  • POSTED Sep 28th, 2021
  • BY Chef Carrie Walters


Roasted Potatoes

  • 1 lb small potatoes, washed
  • cup DLM Extra-Virgin Olive Oil
  • 2 cloves garlic, minced
  • ¼ tsp salt and pepper, to taste
  • ¼ cup fresh chopped parsley, for garnish if desired

Local Greens With DLM Dijon Vinaigrette

  • 1 container DLM Salad Greens
  • 3 Tbsp DLM Dijon Vinaigrette, or more to taste
  • ¼ tsp salt and pepper, to taste

Hanger Steak

  • 2 lbs DLM Natural Beef Hanger Steak
  • ¼ tsp salt and pepper, to taste
  • 3 Tbsp DLM Extra-Virgin Olive Oil
  • 1 container DLM Herb Butter


Roasted Potatoes: Preheat oven to 350ºF. In a bowl combine all ingredients and toss well. Layer on a baking sheet and roast until tender about 25 minutes.
Local Greens: Wash greens. Dress lightly with the vinaigrette and season with salt and pepper.
Hanger Steak: Season the steaks generously with salt and pepper. Drizzle with a little olive oil and cook in a skillet or grill pan over medium-high heat until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125º F. Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130ºF. Slice against the grain and serve topped with DLM Herb Butter.


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