Hanger Steak With Moroccan-Roasted Carrots and Cauliflower

hanger-steak-carrots-cauliflower
Photo by Charles Masters
Hanger Steak With Moroccan-Roasted Carrots and Cauliflower 3.4 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Fat 31 g (7 g saturated fat)
    • Cholesterol 60 mg
    • Sodium 660 mg
    • Protein 40 g
    • Carbohydrate 17 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 81 mg

Heat oven to 425° F. Toss the carrots, cauliflower, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 25 to 30 minutes. Let cool for 5 minutes, then coarsely chop.

Meanwhile, combine the pistachios, sesame seeds, and coriander on a separate rimmed baking sheet. Roast until lightly browned, 5 to 8 minutes.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

Ingredients

  1. Check 1 pound carrots, cut into 2-inch pieces
  2. Check 1/2 small head cauliflower, cut into florets
  3. Check Kosher salt and black pepper
  4. Check 1/3 cup shelled pistachios, chopped
  5. Check 2 teapoons sesame seeds
  6. Check 1/2 teaspoon ground coriander
  7. Check 1 1/2 pounds hanger steak, center membrane removed and cut into 4 pieces
  8. Check hummus and lemon wedges, for serving

Directions

  1. Heat oven to 425° F. Toss the carrots, cauliflower, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 25 to 30 minutes. Let cool for 5 minutes, then coarsely chop.
  2. Meanwhile, combine the pistachios, sesame seeds, and coriander on a separate rimmed baking sheet. Roast until lightly browned, 5 to 8 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
  4. Serve the vegetables tossed with the pistachio mixture over a dollop of hummus, with the steak and lemon wedges on the side.

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