Grilled Hanger Steak With Charred Succotash

hanger-steak-succotash
Photo by Jen Causey
Grilled Hanger Steak With Charred Succotash 4.3 11 5 1
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 546 calories
    • Fat 37 g
    • Sat Fat 9 g
    • Cholesterol 116 mg
    • Sodium 578 mg
    • Protein 42 g
    • Carbohydrate 14 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 67 mg

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Ingredients

  1. Check pounds hanger steak, center membrane removed and cut into 4 pieces
  2. Check ¾ teaspoon black pepper
  3. Check 6 tablespoons extra-virgin olive oil, divided
  4. Check 2 ears fresh corn, shucked
  5. Check 1 medium zucchini, quartered lengthwise
  6. Check 1 bunch scallions, trimmed
  7. Check 2 cups loosely packed baby arugula
  8. Check 2 tablespoons fresh oregano leaves
  9. Check 1 garlic clove, coarsely chopped
  10. Check 2 tablespoons red wine vinegar
  11. Check 2 tablespoons water
  12. Check 1 teaspoon kosher salt

Directions

  1. Heat the grill to medium. Season the steak with the pepper and coat with 1 tablespoon of the oil. Grill, turning once, until a thermometer inserted in the center of each piece registers 130°F, 5 to 7 minutes per side for medium-rare. Remove and let rest 5 minutes before slicing against the grain.
  2. Meanwhile, toss together the corn, zucchini, scallions, and 1 tablespoon of the oil. Grill the corn and vegetables, turning occasionally, until charred and tender, 6 to 7 minutes; remove. Cut the kernels from the cobs and cut the vegetables into pieces; toss together.
  3. Pulse the arugula, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, water, salt, and the remaining oil and pulse until smooth. Divide the steak and succotash among 4 plates. Drizzle with the dressing.