Lunch / Dinner
Seared Hanger Steak with Summer Squash and Shishito Pepper Salsa
In-season summer squash is so tender and sweet that it can be eaten raw. Here, a marinade seasons and tenderizes the squash even more. You’ll love the added freshness and crunch the squash brings to the savory hanger steak.
Ingredients
PRO TIP
You can substitute flank or skirt steak for hanger. These steaks are usually thinner and need less cook time, about 6 minutes. Cut across the grain for added tenderness.
Instructions
Combine squash, shallot, lemon juice, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
Let stand for 20 minutes, stirring occasionally.
Heat a large cast-iron skillet over medium-high heat. Add shishito peppers in a single layer; cook, turning occasionally, until blistered and charred, about 6 minutes. Transfer to a cutting board; let stand until cool enough to handle. Discard stems, and roughly chop peppers. Add to squash mixture.
Heat remaining 1 tablespoon oil in same skillet over medium heat.
Sprinkle remaining 1 teaspoon salt and remaining ½ teaspoon black pepper all over steak. Add steak to skillet; cook until seared on all sides, 8 to 12 minutes for medium-rare. Let stand for 5 minutes before slicing. Serve with squash salsa.
Garnish with cilantro, if desired.