Seared Hanger Steak and Warm Cabbage Wedges

Meet a modern version of a steak house iceberg wedge. A half head of green cabbage gets cut into wedges and charred in the same skillet you used to sear the steak. We recommend using a cast iron skillet, which gets hot and stays hot for even browning and a steak with a beautiful brown crust. The warm tender cabbage is served with creamy buttermilk dressing (which can be made up to 3 days ahead) and shallots. The salad, which includes charred tomatoes too, is a refreshing counterpart to the juicy steak.

seared-hanger-steak-warm-cabbage-wedges
Photo by Greg DuPree
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 512.61 calories
    • Fat 36.78 g
    • Sat Fat 9.08 g
    • Cholesterol 107.05 mg
    • Sodium 713.53 mg
    • Protein 33.53 g
    • Carbohydrate 12.44 g
    • Sugar 7.53 g
    • Fiber 4.20 g
    • Iron 3.55 mg
    • Calcium 93.88 mg
Meet a modern version of a steak house iceberg wedge. A half head of green cabbage gets cut into wedges and charred in the same skillet you used to sear the steak. We recommend using a cast iron skillet, which gets hot and stays hot for even browning and a steak with a beautiful brown crust. The warm tender cabbage is served with creamy buttermilk dressing (which can be made up to 3 days ahead) and shallots. The salad, which includes charred tomatoes too, is a refreshing counterpart to the juicy steak.

Ingredients

  1. Check 2 tablespoons olive oil 
  2. Check pound hanger steak 
  3. Check teaspoon kosher salt
  4. Check ¾ teaspoon black pepper
  5. Check ½ head green cabbage, cut into 4 (2-in.) wedges
  6. Check 8 ounces cherry tomatoes
  7. Check cup mayonnaise
  8. Check 3 tablespoons buttermilk
  9. Check 1 tablespoon apple cider vinegar
  10. Check 1 medium shallot, thinly sliced

Directions

  1. Heat the oil in a large skillet (preferably cast iron) over medium high. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet and cook, turning once, until deeply browned, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing.
  2. Meanwhile, reduce heat to medium. Add the cabbage wedges to the skillet, cut-side down, and scatter the tomatoes around them. Cook, turning once, until the cabbage is lightly browned and the tomatoes begin to burst, about 4 minutes per side.
  3. Whisk the mayonnaise, buttermilk, and vinegar in a small bowl and season with the remaining ¼ teaspoon each of salt and pepper. Drizzle the dressing over the cabbage and serve with the steak and tomatoes, with the shallot on top.