Grilled Hanger Steak with Fennel Salad

This recipe comes from the June issue of 

Bon Appetit, RSVP section.

A requested recipe from a reader. 51 Lincoln Restaurant in 

Newton, MA. is the creator of this fabulous recipe, and now

you can create it on your own grill in your own

backyard.

The meat is so tender and the marinade is delicious!

I agree with the reader from Boston who requested this recipe, 

that the fennel salad is the best part.

As Always,

ENJOY!

Ingredients

SERVINGS: 4

• 2 garlic cloves
• ¾ cup vegetable oil
• 1 cup cilantro leaves with tender stems
• 1¼ cups parsley leaves with tender stems, divided
• ¾ cup mint leaves, divided
• 1½ pounds hanger steak, center membrane removed
• 2 tablespoons sherry vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon honey
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 fennel bulbs, cored, cut into wedges
• 2 large tomatoes, cut into wedges
• 3 ounces feta, cut into 2x½-inch pieces

• Preparation

  • Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.

  • Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper.

  • Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.

  • Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside steak.
  • Recipe by 51 Lincoln, Newton, MA.