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Hanger Steak Chef’s Salad

Cook Time 25 Minutes

Serves 4

  • 1 pound USDA prime hanger steak, trimmed
  • Salt Pepper + Chocolate Chile
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 teaspoons Worcestershire sauce
  • 4 ounces blue cheese crumbles, plus more for serving
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 2 large heads romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 4 hard cooked eggs, peeled and halved

Season the hanger steaks on all sides with the Salt Pepper + Mexican Chocolate Chile seasoning. Set aside while you prep the dressing and salad ingredients.

 

Make the blue cheese dressing by combining the mayo, sour cream, Worchestershire sauce, and buttermilk in a medium bowl. Whisk together then add the blue cheese crumbles and season with salt and pepper. Chill before grilling the steaks. Now is also a good time to chop your veggies and boil the eggs, so they can be ready when the steak is done.

 

Set up a gas or charcoal grill for medium-high direct heat. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.

 

Build the salad by layering the lettuce in the bottom of a big bowl topping with the slices steak, tomatoes, red onion, more blue cheese, and hard boiled eggs. Serve with the bleu cheese dressing.
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Hanger Steak Chef’s Salad

Author Mark & Fey
Print Pin
Keyword Beef, Hanger steak, salad, Spiceology
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound USDA prime hanger steak trimmed
  • Salt Pepper + Chocolate Chile
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 teaspoons Worcestershire sauce
  • 4 ounces blue cheese crumbles plus more for serving
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 large heads romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1/4 cup diced red onion
  • 4 hard cooked eggs peeled and halved

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Mexican Chocolate Chile seasoning. Set aside while you prep the dressing and salad ingredients.
  • Make the blue cheese dressing by combining the mayo, sour cream, Worchestershire sauce, and buttermilk in a medium bowl. Whisk together then add the blue cheese crumbles and season with salt and pepper. Chill before grilling the steaks. Now is also a good time to chop your veggies and boil the eggs, so they can be ready when the steak is done.
  • Set up a gas or charcoal grill for medium-high direct heat. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
  • Build the salad by layering the lettuce in the bottom of a big bowl topping with the slices steak, tomatoes, red onion, more blue cheese, and hard boiled eggs. Serve with the bleu cheese dressing.