Hanger Steak with Horseradish Dijonnaise Sauce

Informations supplémentaires

35 min. | 602 kcal | easy | BBQ, Signature | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into cubes. Place them on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper. Bake in the oven for 24-28 minutes or until browned.

2. Setup Thinly slice the radish. Chop the parsley. Cut the lemon into wedges.

3. Make the sauce In a bowl, mix the Dijonnaise with the steak spices to taste and the juice of a quarter of a lemon.

4. Cook the steak Pat the steak dry. Season with salt on both sides. Warm up a drizzle of oil in a pan over medium-high heat. Cook the steak for 3-4 minutes. Flip the steak and add 1 ^2P | 2 ^3P tbsp. of butter in the pan. Cook for 2-4 minutes, basting the meat with the melted butter, or until the desired doneness. Let the meat rest on a board for 2-4 minutes before slicing it against the grain. For the BBQ: Preheat grill to high heat. Add the meat and cook about 3 minutes per side or until desired doneness.

5. Make the salad Mix the arugula with the radish, the parsley, the crumbled feta, a drizzle of oil, some lemon juice (to taste), some salt and some pepper.

6. Plate your dish Serve the steak with the Dijonnaise sauce, the potatoes and the salad. Bon appétit!

2unitHanger Steak

55mlSauce Mix (mayonnaise,dijon mustard,horseradish)

2gSteak Spices

500gFingerling Potatoes

60gArugula

2unitRadishes

50gFeta Cheese

1unitFresh Italian Parsley

0.5unitLemon

What you need Sheet pan, Bowls, Pan, Spatula.

602 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 43g

14%

fat 31g

48%

cholesterol 91mg

30%

fiber 7g

28%

protein 37g

saturated 9g

45%

sodium 487mg

20%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg