Hanger Steaks With Watercress, Grapefruit, and Red Onion Salad

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Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 23 g (6g saturated fat)
    • Cholesterol 60 mg
    • Sodium 590 mg
    • Protein 39 g
    • Carbohydrate 14 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 99 mg

Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane over a large bowl to release the juice. (You’ll need 3 tablespoons.)

Toss the juice with the onion, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Let sit, tossing occasionally, until the onion has softened, 10 minutes (and up to 1 hour).

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper. 
Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes, then slice against the grain.

Ingredients

  1. Check 2 grapefruit
  2. Check 1 small red onion, thinly sliced
  3. Check Kosher salt and black pepper
  4. Check 3 tablespoons olive oil
  5. Check pounds hanger steak, center membrane removed and steak cut into 4 pieces
  6. Check 2 teaspoons dried oregano
  7. Check 2 bunches watercress, thick stems removed
  8. Check 1 tablespoon toasted sesame seeds

Directions

  1. Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane over a large bowl to release the juice. (You’ll need 3 tablespoons.)
  2. Toss the juice with the onion, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Let sit, tossing occasionally, until the onion has softened, 10 minutes (and up to 1 hour).
  3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper. 
Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes, then slice against the grain.
  4. Just before serving, add the watercress, grapefruit segments, sesame seeds, wilted onion, and the remaining 2 tablespoons of oil and toss to coat.
  5. Serve the steak with the grapefruit salad, sprinkled with the sesame seeds.