Grilled Cumin Hanger Steak with Smashed Minty Peas and Grilled Bread
By Marian Cooper Cairns
This recipe puts a fresh spin on the classic steak dinner by replacing a typical filet with hanger steak and the classic potatoes are substituted for a healthier side. Add a side of grilled bread and you’ve got yourself a simple, flavorful recipe that’s perfect for a night in.
Hands on time: 20 minutes
Total time: 30 minutes
3 tbsp. unsalted butter, divided
8 oz fresh or thawed frozen peas
1/2 tbsp. fresh mint, chopped
1/2 tbsp. fresh lime juice
Freshly ground black pepper
1 lb. hanger steak, cut into 2 pieces
1/2 tsp. ground cumin
4 slices country bread
1 tbsp. olive oil
1 oz. shaved Parmesan
- Preheat grill to medium-high.
- Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.
- Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing
- Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.