Food Recipes Hanger Steak With Roasted Red Pepper Sauce Be the first to rate & review! Meat and potatoes get a vibrant upgrade in this easy weeknight dinner. By Anna Theoktisto Published on June 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 40 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts This is a super easy weeknight dinner that's sure to please. Rich and tender steak is paired with a zesty sauce made with jarred roasted red peppers (hello, supermarket shortcut!), garlic, vinegar, smoked paprika, and a drizzle of olive oil. Green beans pick up a nice char in the skillet while the steak rests to minimize time in the kitchen. Meanwhile, bite-sized potatoes are in the oven getting nice and golden. Genius! Pro tip: Add this sauce to your repertoire, as it goes nicely with chicken or fish, too. Ingredients 1 pound baby gold potatoes, halved 5 tablespoons olive oil, divided 1 ¾ teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 1 12-oz. jar roasted red bell peppers, drained 1 clove garlic 1.50 tablespoons white wine vinegar .50 teaspoon smoked paprika 1.50 pounds hanger steak (1/2-in. thick) 1 pound green beans, trimmed flaky sea salt, for serving Directions Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each kosher salt and black pepper on a large rimmed baking sheet. Roast, stirring occasionally, until tender and golden brown, 25 to 30 minutes. Meanwhile, process bell peppers, garlic, vinegar, paprika, 2 tablespoons oil, and 1/4 teaspoon kosher salt in a blender until smooth, about 1 minute. Season steak with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Add steak; cook, undisturbed, until browned, about 3 minutes. Flip; cook, turning occasionally, until well-browned and a thermometer inserted in thickest part registers 130°F for medium-rare, 7 to 11 minutes, or until desired doneness. Remove from skillet and let rest for 10 minutes. Heat remaining 1 tablespoon oil in skillet over medium-high. Add beans and remaining 1/4 teaspoon each kosher salt and black pepper. Cook, stirring, until beans are bright green, charred, and crisp-tender, about 8 minutes. Slice steak against the grain into 1/2-inch-thick pieces. Serve with bell pepper sauce, beans, and potatoes. Sprinkle steak with flaky sea salt. Rate it Print Nutrition Facts (per serving) 506 Calories 27g Fat 29g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 506 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 102mg 34% Sodium 1124mg 49% Total Carbohydrate 29g 11% Dietary Fiber 5g 18% Total Sugars 8g Protein 38g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.