Hanger Steak Frites with Asparagus and Herb Butter
Serving Size:
2
 
Ingredients
  • 1 ½ Tbsp. Dale’s Signature Steakhouse Blend seasoning, divided
  • ¼ tsp. dried red pepper flakes
  • 1 (1 lb.) trimmed piece of hanger steak
  • 1 lb. fingerling potatoes, halved lengthwise
  • ½ cup (1 stick) unsalted premium butter, softened
  • 1 small shallot, finely minced (about 1 ½ tablespoons)
  • 1 lemon, zested and juiced, (2 teaspoons zest/3 tablespoons juice)
  • ¼ cup chopped fresh parsley leaves
  • 3 Tbsp. olive oil
  • 1,(12 oz.) bundle of thin asparagus, trimmed of woody stem ends
Directions
  1. Combine the Dale’s Signature Steakhouse Blend seasoning and the red pepper flakes in a small bowl; stir to blend. Place the steak on a plate and season evenly on all sides with 1 teaspoon of seasoning. Allow to stand at room temperature for at least 30 minutes.
  2. Meanwhile, bring a medium saucepan of water and the potatoes to a boil over high heat; cook about 10 minutes, or until potatoes are almost tender in the centers. Drain potatoes and allow to air dry.  (This will ensure you get a nice crispy outer crust when you cook them on the grill) 
  3. In a small bowl, combine the softened butter, shallot, 2 teaspoons lemon zest, 1 tablespoon lemon juice, the remaining seasoning mixture, and 2 tablespoons of the chopped parsley; stir until blended. Set aside. 
  4. When ready to cook, preheat a gas or charcoal grill to 450°F-500°F. Place a non perforated grill pan or a cast iron skillet on one side of the grill and allow to preheat with the grill. Once grill and pan are preheated, add the olive oil to the grill pan or skillet, and carefully place potatoes cut sides down in the oil. Cover grill and allow potatoes to cook 5 minutes, undisturbed. Uncover grill, add hanger steak to other side of grill, and cook steak and potatoes for about 8-10 minutes, turning occasionally until potatoes are crisped and golden browned on outsides and hanger steak registers 125°F on a meat thermometer at the thickest part. 
  5. Remove hanger steak and keep warm, allowing it to rest for at least 5 minutes before slicing. Place potatoes in a bowl and keep warm. Add asparagus to any remaining oil in the skillet on the grill; cook about 3-4 minutes, or until asparagus are crisp tender and slightly charred in spots. Remove asparagus from grill pan and add to bowl with potatoes. 
  6. To serve, slice hanger steak diagonally against the grain of the meat. Add a spoonful of herb  butter to the bowl with the potatoes and asparagus; toss to coat vegetables evenly with butter. Serve slices of steak with potatoes and asparagus along with additional herb butter and a bit of additional lemon juice if desired. Enjoy!