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.
2 tablespoons olive oil
1¼ pound hanger steak
1¼ teaspoon kosher salt
¾ teaspoon black pepper
½ head green cabbage, cut into 4 (2-in.) wedges
8 ounces cherry tomatoes
⅓ cup mayonnaise
3 tablespoons buttermilk
1 tablespoon apple cider vinegar
1 medium shallot, thinly sliced
Sat fat 9.08g
How to Make It
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.
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.
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.
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