Seared Hanger Steaks With Black-Eyed Pea and Tomato Salad

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Photo by Squire Fox
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 78 mg
    • Sodium 602 mg
    • Protein 39 g
    • Carbohydrate 15 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 38 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Toss the black-eyed peas, tomatoes, cucumber, thyme, vinegar, oil, and ¼ teaspoon each salt and pepper in a large bowl.

Season the steak with ½ teaspoon each salt and pepper. 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 rest for 5 minutes before slicing against the grain.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for the grill
  2. Check 1 15.5-ounce can black-eyed peas, rinsed
  3. Check 1 pint grape tomatoes, halved
  4. Check 1/2 English cucumber, halved and thinly sliced
  5. Check 2 tablespoons chopped fresh thyme leaves
  6. Check 2 tablespoons cider vinegar
  7. Check kosher salt and black pepper
  8. Check 1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Toss the black-eyed peas, tomatoes, cucumber, thyme, vinegar, oil, and ¼ teaspoon each salt and pepper in a large bowl.
  3. Season the steak with ½ teaspoon each salt and pepper. 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 rest for 5 minutes before slicing against the grain.
  4. Serve the steak with the black-eyed pea and tomato salad.