Steak and Beet Salad
Hanger steak comes from the underside of the cow, between the rib and the loin. Because it comes from this area, hanger steaks are tender and taste just as juicy and bold as a fancy ribeye steak for a much lower price point. When you’re ready to cook the steak, make sure to let the pan heat up until it’s very hot—this will ensure a good crust without overcooking the meat. To make peeling the beets easier, hold them with a paper towel.