Hanger Steak with Smoky Jalapeno Slaw

Juicy hanger steak perfectly cooked with a smoky jalapeno slaw and fragrant cumin oil for a dish that bursts with flavor.

By @max.baroni

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 pound Hanger steak one side of hanger (requested from butcher)
• 0 Salt
• 1 Jalapeno
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil
• 1 Fennel bulb
• 0.5 cup Creme fraiche
• 1 teaspoon Lime zest
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt
• 1 Charred jalapeno
• 1 pound Cooked hanger steak
• 1 tablespoon Cumin oil for drizzling

Instructions

1. Generously season all sides of the hanger steak with salt and let it rest until it begins to sweat.
2. Char a jalapeno under the broiler until skin is blistered and blackened.
3. Toast cumin, fennel seeds, and black pepper in a dry pan until fragrant. Grind into a powder.
4. Combine ground spices with olive oil and a pinch of salt to create cumin oil.
5. Pat the steak dry, apply olive oil, and cook in a heated pan on medium heat, rotating to ensure even cooking.
6. Slice fennel thinly and combine in a bowl with creme fraiche, lime zest, and lime juice. Add salt to taste.
7. Peel the skin off the charred jalapeno as much as possible. Chop finely and add to the slaw mixture.
8. Slice the cooked steak and serve on a plate. Drizzle with prepared cumin oil and serve with slaw on the side or underneath.