Grilled Hanger Steak with Green Bean and Sweet Pepper Slaw

Photo by Jen Causey
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  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 468 calories
    • Fat 33 g
    • Sat Fat 8 g
    • Cholesterol 116 mg
    • Sodium 440 mg
    • Protein 40 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 30 mg

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Buy Meal Kit


  1. Check 3 tablespoons fresh lime juice (from 3 limes)
  2. Check ¾ teaspoon kosher salt
  3. Check 5 tablespoons olive oil, divided
  4. Check ¼ cup thinly 
sliced red onion
  5. Check 4 ounces haricots verts (French green 
beans), thinly sliced
  6. Check 6 small bell peppers, thinly sliced into rings (about 1¼ cups)
  7. Check 2 tablespoons chopped fresh cilantro
  8. Check pounds hanger steak, center membrane removed, cut into 
4 equal pieces
  9. Check ½ teaspoon black pepper


  1. Preheat grill to high. Stir together 
the lime juice, salt, and ¼ cup (4 tablespoons) of the oil in a small bowl. Add the onion and let stand at least 10 minutes. Add the haricots verts, bell peppers, and cilantro; toss to combine.
  2. Meanwhile, sprinkle the steak with 
the black pepper and drizzle with the remaining 1 tablespoon of oil. Grill until an instant-read thermometer inserted in the center of each piece registers 130°F, 
5 to 7 minutes per side for medium-rare. Let stand 5 minutes; cut against the 
grain into thin slices. Serve with the slaw.