Hanger Steak and Onions Sliced

Easy Weeknight Hanger Steak with Roasted Veggies

This could not be an easier weeknight meal.  The steak is so tender, and the simple roasted veggies are the perfect sides.

Ingredients

  • 1 Package of Hanger Steak
  • Salt and Pepper
  • Fresh Herbs (I used Rosemary and Thyme)
  • 2 Tablespoons of Oil (olive, avocado, etc.)
  • Sweet Onion
  • Small Potatoes
  • Broccoli and Brussels sprouts (or any garden veggie of your choice)

Directions

Take the hanger steak out of the fridge an hour or so before cooking to bring to room temperature. You will see the tendon running down the middle. Take a sharp knife and cut longwise as close to the tendon as possible to make 2 long thin steaks. One will be thinner than the other. Discard the tendon as it is not edible.  Generously season the 2 pieces of meatwith salt, pepper and herbs. Slice the sweet onion into thin circles as they cook alongside the meat.

Meanwhile turn the oven to 450.  Cut the potatoes into bite size pieces and toss with a little oil of choice, salt and seasonings.  Add to your air fryer on roast when the veggies go into the oven and the meat goes into the pan! That way they are all ready about the same time. The potatoes are done when  yummy and crispy on the outside, soft on the inside. Time will depend on the size of the pieces. Mine took about 15 minutes. 

Cut the broccoli into pieces and brussels sprouts in half and toss with oil, salt and pepper and place on a sheet pan and add to the preheated oven. 

Heat the oil in a cast iron skillet until very hot and add both steaks to the pan. add the onions in the space between the steaks. Let sear on both sides about 2-3 minutes, and turn the onions a few times.

Once seared place the cast iron pan into the pre-heated 450 oven and cook for about 5 minutes for medium rare. 7 minutes for medium.  The onions will cook perfectly in this same time frame.

Let the meat rest for a few minutes and then cut into about 1/2 inch pieces against the grain.