Seared Hanger Steak with Green Beans, Black Olives and Lemon

Name: Seared Hanger Steak with Green Beans, Black Olives and Lemon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters black olives, lightly smashed and pitted; 2 Tbsps canola oil; 1 Tbsp Dijon mustard; 118 milliliters fresh basil leaves, stemmed and washed; 2 cloves garlic, peeled and lightly crushed; 4 servings Granulated sugar; 454 grams green beans, washed, ends trimmed; 4 servings Kosher salt; 177 milliliters extra-virgin olive oil; 57 grams sherry vinegar; 907 grams hanger steak, trimmed of any sinew

Need a gluten free and dairy free main course? Seared Hanger Steak with Green Beans, Black Olives and Lemon could be an awesome recipe to try. This recipe serves 4. One serving contains 994 calories, 48g of protein, and 81g of fat. A mixture of olive oil, kosher salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a jar or small bowl with a fitted lid, combine the Dijon mustard, sherry vinegar and olive oil with the garlic cloves.

Ingredients you will need

Sherry Vinegar

Dijon Mustard

Whole Garlic Cloves

Olive Oil

Equipment you will use

Bowl

Add a pinch of salt. Cover and shake vigorously to blend. Taste for seasoning. Set aside.

Ingredients you will need

Seasoning

Shake

Salt

Fill a medium bowl halfway with ice cubes and add some cold water.

Ingredients you will need

Ice Cubes

Water

Equipment you will use

Bowl

Place a colander squarely inside the ice bath. The colander will keep you from having to pick the green beans out from amongst the ice cubes. Bring a medium pot of water to a boil.

Ingredients you will need

Green Beans

Ice

Water

Equipment you will use

Colander

Pot

Add salt until the water tastes like seawater.

Ingredients you will need

Water

Salt

Add a generous pinch of sugar.

Ingredients you will need

Sugar

Add ALL BUT A FEW OF the green beans and cook for 2 minutes.

Ingredients you will need

Green Beans

Remove them from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to sit in the ice water for a couple of minutes to assure they have cooled thoroughly. Discard the blanching water.

Ingredients you will need

Water

Ice

Equipment you will use

Colander

Sieve

Remove the beans from the ice bath and spread them out on a kitchen towel on a flat surface. Use another kitchen towel to gently pat them dry. This step will prevent the water from diluting the flavor of the beans and the vinaigrette.

Ingredients you will need

Vinaigrette

Spread

Beans

Water

Ice

Equipment you will use

Kitchen Towels

Transfer to a medium bowl and season with salt. Stir to blend.

Ingredients you will need

Salt

Equipment you will use

Bowl

Remove the garlic cloves from the vinaigrette and toss with the beans, basil leaves and olives.

Ingredients you will need

Whole Garlic Cloves

Fresh Basil

Vinaigrette

Olives

Beans

Cut the reserved raw beans into 1-inch pieces and toss with the other beans.

Ingredients you will need

Beans

Heat a large cast-iron skillet.

Equipment you will use

Frying Pan

Add the oil. When it begins to smoke lightly, sprinkle the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook over high heat 3 to 4 minutes on each side. I count 8 to 10 minutes for medium-rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side.

Ingredients you will need

Steak

Salt

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Remove the steak and allow it to rest on a flat surface, 10 minutes. Slice the steak and arrange on a platter with the green bean mixture.

Ingredients you will need

Steak

Equipment

Ingredients

Servings:

59milliliters

black olives, lightly smashed and pitted 2Tbsps

canola oil 1Tbsp

Dijon mustard 118milliliters

fresh basil leaves, stemmed and washed 2cloves

garlic, peeled and lightly crushed 4servings

Granulated sugar 454grams

green beans, washed, ends trimmed 4servings

Kosher salt 177milliliters

extra-virgin olive oil 57grams

sherry vinegar 907grams

hanger steak, trimmed of any sinew

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.